Pepper Ice Cream

This pepper ice cream recipe is a bold and surprising twist on classic dessert flavors. It takes the familiar creamy texture of traditional ice cream and infuses it with the subtle heat and depth of black pepper. The result is an indulgent and sophisticated frozen treat that’s both refreshing and intriguing.

Why You’ll Love This Recipe

I love how this recipe plays with contrast—the creamy, cool sweetness of ice cream balanced with a warm, spicy kick from freshly ground black pepper. It’s a conversation starter, a palate cleanser, and a gourmet dessert all in one. If I’m in the mood for something adventurous yet comforting, this recipe always delivers. It’s also a great way to impress friends at a dinner party or take my ice cream game up a notch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole milk

• Heavy cream

• Sugar

• Egg yolks

• Freshly ground black pepper

• Salt

• Vanilla extract

Directions

1. I start by combining the milk, cream, and sugar in a saucepan over medium heat until it’s warm and the sugar is dissolved.

2. In a separate bowl, I whisk the egg yolks until smooth.

3. I temper the yolks by slowly adding a bit of the hot milk mixture while whisking constantly, then I stir the tempered yolks back into the saucepan.

4. I cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon.

5. Then, I remove it from heat and stir in the black pepper, salt, and vanilla.

6. I strain the mixture to ensure a silky texture, then chill it thoroughly—usually overnight.

7. Once cold, I churn it in an ice cream maker according to the manufacturer’s instructions and freeze it until firm.

Servings and timing

This recipe makes about 1 quart of ice cream, which serves 4 to 6 people. The prep time takes around 20 minutes, with a cook time of about 10 minutes. I recommend chilling the base for at least 4 hours (or overnight), and churning takes another 20–30 minutes. Final freezing for a scoopable consistency takes around 2–4 hours.

Variations

If I want to adjust the flavor, I sometimes add a touch of honey or use pink peppercorns for a slightly fruity twist. For even more complexity, I might infuse the milk with herbs like basil or thyme before straining. Adding a swirl of caramel or pairing it with a fruit compote gives it a sweet balance to the heat of the pepper.

Storage/Reheating

I store the ice cream in an airtight container in the freezer. It keeps well for up to two weeks. Before serving, I let it sit out for a few minutes so it softens just enough to scoop easily. Since it’s ice cream, there’s no reheating needed—just thaw slightly and enjoy.

FAQs

What kind of pepper works best for this ice cream?

I find that freshly ground black pepper gives the best flavor. It’s aromatic and adds a warm complexity that pre-ground pepper can’t match.

Is pepper ice cream spicy?

It has a mild heat, not overwhelming. The cream and sugar balance the pepper nicely, so the spice is noticeable but subtle.

Can I make this without an ice cream maker?

Yes, I can freeze the custard base in a shallow dish and stir it every 30 minutes for a few hours to break up ice crystals. The texture won’t be as smooth, but it still works.

Can I use other types of milk?

I’ve tried this with plant-based milks, but it affects the creaminess. Whole milk and heavy cream give the best results for texture and flavor.

What pairs well with pepper ice cream?

I like serving it with roasted strawberries, balsamic reduction, or even on top of a warm brownie. It also pairs beautifully with a cheese plate for a unique twist.

Conclusion

Pepper ice cream is not just a novelty—it’s a surprisingly delightful dessert with layers of flavor. I love how it challenges expectations while still being deeply satisfying. Whether I’m making it to impress guests or to treat myself to something new, this recipe never fails to surprise and please.

Pepper Ice Cream

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: ~6 hours (includes chilling and freezing)
• Yield: 1 quart (4–6 servings)
• Category: Dessert
• Method: Churned
• Cuisine: Gourmet / Modern American
• Diet: Vegetarian

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Description

Pepper Ice Cream is a bold and sophisticated dessert that blends the creamy sweetness of traditional ice cream with the surprising warmth of freshly ground black pepper. This gourmet treat offers a smooth texture with a subtle spicy kick, making it the perfect conversation starter or unique palate cleanser.

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Ingredients

• 2 cups whole milk
• 2 cups heavy cream
• 3/4 cup sugar
• 5 egg yolks
• 1 to 1½ teaspoons freshly ground black pepper (adjust to taste)
• Pinch of salt
• 1 teaspoon vanilla extract

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Instructions

1. In a saucepan, combine milk, cream, and sugar. Heat over medium, stirring until sugar is dissolved.

2. In a separate bowl, whisk egg yolks until smooth.

3. Temper the yolks by slowly whisking in a small amount of the hot milk mixture.

4. Pour yolk mixture back into the saucepan. Cook on low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

5. Remove from heat. Stir in black pepper, salt, and vanilla.

6. Strain the mixture through a fine mesh sieve to remove any solids.

7. Chill thoroughly in the refrigerator for at least 4 hours or overnight.

8. Churn in an ice cream maker according to the manufacturer’s instructions.

9. Freeze for 2–4 hours until firm and scoopable.

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Notes

• For a fruitier twist, try pink peppercorns.
• A splash of honey or herbal infusion (like basil or thyme) can elevate the flavor profile.
• Pairs beautifully with roasted fruit, caramel, or even a cheese plate.