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Recipe: Peppercorn Ice Cream

The Phoenix summer may be boiling, but is there a better excuse to eat ice cream all the live-long day? We think not. If you’re tired of the usual chocolate or vanilla variety, Executive Sous-Chef, John Vite of Superstition Mountain Golf & Country Club have whipped up two unique ice cream recipes–with peppercorn–to try on the next 115-degree day.


Pink Peppercorn & Vanilla Ice Cream

2 C heavy cream

2 C whole milk

3/4 C sugar

1 vanilla bean

8 large yolks

2 T pink peppercorns (crushed)


In a large mixing bowl, whisk together sugar and egg yolks and set aside

Place cream and milk in a sauce pan

Split vanilla bean in half and take the back or tip of knife and scrap the inside of the vanilla bean and add the vanilla bean pod and vanilla bean seeds into the cream mixture – bring cream mixture to a light simmer

Remove from heat and add half of the cream mixture to egg mixture – whisk vigorously so the eggs don’t curdle

Add the remaining hot cream to the egg mixture and whisk to combine

Add egg mixture back into the pot and on medium heat, cook custard until it coats the back of the spoon or spatula…do not let boil! Stir constantly and have a stainless steel bowl or glass bowl resting in a bowl of ice water

Strain custard into the bowl (to make sure no eggs have curdled and catch the vanilla pod)

Add peppercorns, whisk and cool completely, whisking till cool

Once cooled, place custard into ice cream machine and follow manufactures direction until complete


Milk Chocolate Black Peppercorn Ice Cream

2 C heavy cream

1 C whole milk

3 T unsweetened cocoa powder

5 oz. milk chocolate( chopped) use at least 35% cocoa fat (solids)

3/4 C sugar

5 large egg yolks

2 tsp Bourbon

1-2 T fresh crack black pepper


In a large mixing bowl, whisk egg yolks until pale in color and set aside

Place 1 cup of cream and the cocoa powder in a sauce pan and bring to a boil, whisking constantly

Once boiling, reduce heat to low and simmer for 30 sec

Remove from heat and mix in milk chocolate, whisking until smooth, then stir in remaining cream and place in bowl

Add milk and sugar to the same sauce pan and on medium to high heat, bring mixture to a simmer, stirring constantly

Remove from heat and slowly add milk/sugar mixture to the eggs. Whisk vigorously so the egg doesn’t curdle

Add egg mixture back into the pot and on medium heat, cook custard until it coats the back of the spatula…do not let it boil, stir constantly

Strain milk through a mesh strainer into the bowl with the chocolate cream

Add peppercorns and bourbon and whisk to combine

Place custard on ice bath and cool

Once cooled, place custard into ice cream machine and follow the manufactures directions until done