69a
Kampot Peppercorn Ice Cream Yield: approximately 850g 500g whole milk 30g nonfat dry milk 75g granulated sugar 30g glucose powder 20g trimoline 10g Kampot peppercorns, crushed 25g granulated sugar 4g ice cream stabilizer 100g pasteurized egg yolks 75g heavy cream
1. Place milk and vanilla in a sauce pot. Whisk in dry milk to rehydrate and add first measurement of sugar, glucose, trimoline, and peppercorns. Bring to a boil. Cover and allow to infuse 30 minutes. Strain through a chinois. 2. Meanwhile, combine sugar and stabilizer. Whisk into egg yolks. 3. Temper hot milk into yolk mixture. Return to low heat and cook, stirring, until slightly thickened, 84ยบF/183ยบC. 4. Remove from heat and whisk in heavy cream. Chill in an ice water bath. Allow mixture to mature at least 12 hours. 5. Process in batch freezer.
Michael Laiskonis Workbook www.mlaiskonis.com March 2009