PINK PEPPERCORN AND SAKE ICE CREAM
There's plenty of sake flavor in this rich ice cream studded with peppercorns. You'll get an interesting pop of heat with every bite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In a small heavy saucepan, heat the milk, sugar, peppercorns and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and sake. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 257 calories, Fat 17g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 61mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
PINK PEPPERCORN ICE CREAM
Steps:
- Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavors to blend.
- Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. (Can be made 3 days ahead. Keep frozen.)
LAVENDER-PINK PEPPERCORN VODKA SODAS
The combination of lavender and pink peppercorns gives a regular vodka soda a floral note with a bit of a bite. Add the leftover syrup to seltzer for a grown-up soft drink.
Provided by Food Network Kitchen
Categories beverage
Time 35m
Yield 4 cocktails
Number Of Ingredients 8
Steps:
- Combine the sugar, lavender, peppercorns and 1 cup water in a small saucepan. Split the vanilla bean lengthwise, scrape out the seeds with the back of a paring knife and add them to the saucepan. Bring the mixture to a boil over medium heat, stirring to submerge the lavender. Cook until the sugar dissolves, about 2 minutes. Turn off the heat, and let the syrup steep for 10 minutes. Pour the lavender syrup through cheesecloth placed over a fine-mesh strainer, and refrigerate the syrup until completely cooled.
- Fill 4 Collins glasses with ice. Add 2 to 3 ounces of vodka and 1 ounce of the lavender syrup into each glass, and top off with club soda. Crush some peppercorns on a cutting board with the back of a knife. Stir the cocktail with a long spoon, and garnish with lavender, lemon wedges and crushed peppercorns.
WARM CHOCOLATE TARTS WITH PINK PEPPERCORN ICE CREAM
Steps:
- For crust:
- Using on/off turns, finely grind almonds in processor. Transfer ground almonds to small bowl. Add butter and sugar to processor; blend until smooth. Blend in egg. Add ground almonds, flour, and salt; using on/off turns, process just to blend. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Roll out dough on lightly floured surface to 1/4-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Gather dough scraps and repeat to form 8 rounds total. Press each dough round over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter by 3/4-inch-high tartlet pan with removable bottom. Refrigerate 30 minutes.
- Preheat oven to 375°F. Arrange tartlet pans on large rimmed baking sheet. Bake crusts until golden brown around edges, pressing with back of fork if crusts bubble, about 20 minutes. Cool crusts 10 minutes.
- For filling:
- Preheat oven to 350°F. Stir chocolate and butter in double boiler over barely simmering water until melted and smooth; cool slightly. Beat eggs and sugar in large bowl to blend. Fold chocolate mixture into egg mixture. Fold in flour.
- Divide filling among crusts. Bake tarts on baking sheet until filling is puffed and set, about 13 minutes. Cool slightly. Remove tartlet pan sides. (Can be made 1 day ahead. Cool completely in pans. Cover tarts with foil. Let stand at room temperature. Rewarm on sheet in 350°F oven 5 minutes.)
- Serve tarts warm with Pink Peppercorn Ice Cream.
STRAWBERRIES WITH PINK PEPPERCORN SAUCE
Found in the New York Times, 3/7/09 but originally published in The Quiet Star of New Orleans by Marian Burros, 4/8/1998.
Provided by Julie Bs Hive
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small pot place the sugar and water together and stir to dissolve. Over medium-high heat bring to a boil and simmer until sugar syrup is caramel color. Do not burn.
- Remove from heat. Pour in the Cognac and vinegar then put back on a low heat. Swirl to dissolve caramel. Remove from heat. Stir in the pomegranate juice or molasses, the peppercorns, and the one cup of diced strawberries. Return to the heat source and cook for one minute. Sauce sould be thick and syrupy.
- Cool to room temperature. Stir in remaining strawberries,
- Serve over vanilla ice cream, mascarpone, or panna cotta.
Nutrition Facts : Calories 76.9, Fat 0.3, Sodium 0.9, Carbohydrate 19.4, Fiber 1.8, Sugar 16.6, Protein 0.6
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- Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavors to blend.
- Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
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