Cruella's Pepper Ice Cream | The Hundred and One Dalmatians
  • 1 tbsp whole black peppercorns
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • pinch of nutmeg
  • pinch of ginger
  • 1 cup full fat milk
  • ¼ cup brown sugar
  • 2/4 cup white sugar
  • 3 egg yolks
  • 300ml thickened cream
  • 5-8 drops black pepper essence
  1. In a medium sized saucepan, pour in the milk, peppercorns, cinnamon, allspice, nutmeg, ginger, white sugar and brown sugar, and bring to a simmer. Stir to ensure all sugar is dissolved.
  2. Turn off heat, cover with a lid and let sit for 1 hour to infuse.
  3. After 1 hour, strain into a larger saucepan, and reheat until the milk is still 'touchable'-- warm but not hot enough to cook an egg.
  4. Whisk in 3 egg yolks, and consistently stir until the mixture thickens. (Approximately 10-15 minutes).
  5. Add in the thickened cream, add in the and stir until combined.
  6. Freeze according to your ice cream maker.
Alternatively, if you don't have an ice cream maker, I pour it into a frozen metal mixing bowl. I stick it in the freezer to cool down quickly, then bring it out every 5-10 minutes to stir it. I then spoon it into a bread loaf baking pan, press on baking paper over top and freeze until firm.
Recipe by In Literature at