Categories: Frozen desserts

Ingredients

• 1 1/2 cups half and half cream
• 1/2 cup unsweetened coconut milk
• 1/3 cup sugar
• 6 allspice berries
• 2 large egg yolks
• 1/2 cup sugar
• 15 freeze-dried green or white peppercorns, crushed
• 1 Tsp. cracked black pepper

Directions

1. Combine half and half cream, coconut milk 1/3 cup sugar and allspice berries in medium saucepan and heat to simmer. Whisk egg yolks with the 1/2 cup sugar in medium bowl. Gradually whisk in hot cream mixture. Return mixture to saucepan and cook, stirring constantly, over medium heat, until it coats back of a spoon, 10 minutes. (Do not boil.) Remove from heat, add crushed peppercorns. Let stand 5 minutes.
2. Strain custard through fine sieve into clean bowl. Cover and refrigerate about 2 hours. Stir in cracked black pepper. Freeze in ice cream machine according to manufacturer’s directions.

3. makes 2 1/2 cups

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