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The Boston Globe

Food & dining

Recipe for Sichuan-peppercorn ice cream

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.

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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

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