Sichuan-peppercorn ice cream
Makes 1 pint
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon Sichuan peppercorns, ground in a spice blender or crushed with a mortar and pestle.
1. In a saucepan over medium heat, combine cream, milk, sugar, vanilla, salt, and crushed peppercorns, stirring often. When it comes to a gentle simmer, remove from heat.
2. In a bowl, whisk the egg yolks. Whisk in 1/2 cup of the hot cream mixture. Stir the yolk mixture back into the saucepan.
3. Pour the ice cream base through a fine mesh strainer into a large bowl. Cover and refrigerate at least 1 hour or for up to overnight.
4. Transfer the custard to an ice-cream maker and churn until frozen. Serve as is or use to fill cookies. Catherine Smart. Adapted from A-Frame