Ingredients
2 cups whole milk
2 cups 35-percent whipping cream
1 cup sugar
1/4 cup pink peppercorns, crushed (about 1/2 ounce/15 grams)
7 large egg yolks
Preparation
Bring milk, cream, sugar and peppercorns to a boil in a heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavours to blend.
Return milk to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir continuously over medium heat until your finger leaves a path on the back of a spoon when drawn across, about 3 minutes (do not boil). Strain the custard into a large bowl; cover. Refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
Process custard in ice cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze. (Can be made 3 days ahead. Keep frozen.)
