Best 2 Pink Peppercorn Ice Cream Recipes
Indulge in a culinary symphony of flavors with Pink Peppercorn Ice Cream, a delightful treat that tantalizes the taste buds with its unique blend of sweet, savory, and slightly spicy notes. This extraordinary dessert is not only a feast for the senses but also remarkably simple to prepare. Our curated collection of recipes offers a delightful array of variations, catering to diverse preferences and dietary restrictions. Embark on a culinary adventure as we unveil the secrets behind this extraordinary frozen confection, promising an unforgettable taste experience that will leave you craving more.
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WARM CHOCOLATE TARTS WITH PINK PEPPERCORN ICE CREAM
Categories Food Processor Chocolate Dessert Bake Almond Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 14
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.
PINK PEPPERCORN ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Spice Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 5
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.)
Tips:
- Make sure all ingredients are cold before starting. This will help the ice cream freeze more quickly and smoothly.
- Use a heavy-bottomed saucepan to heat the milk and cream. This will help prevent scorching.
- Stir the ice cream mixture constantly while heating. This will help prevent the mixture from curdling.
- Let the ice cream mixture cool completely before churning. This will help prevent the ice cream from becoming icy.
- Churn the ice cream according to the manufacturer's instructions. This will ensure that the ice cream is properly churned and frozen.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving. This will allow the ice cream to fully set and develop its flavor.
- When serving, let the ice cream soften for a few minutes at room temperature. This will make it easier to scoop and serve.
Conclusion:
Pink Peppercorn Ice Cream is a unique and delicious dessert that is perfect for any occasion. With its creamy texture, sweet and savory flavor, and beautiful pink color, this ice cream is sure to be a hit with everyone. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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