This ice cream, provided for us by Chika Tillman of ChikaLicious Dessert Bar in New York City, is made with a classic custard base, which yields a very smooth, creamy dessert. Chika uses pink peppercorns in hers, but we loved it with black pepper too. And if you’re a really big pepper fan, you can leave in the peppercorns, rather than straining them out.
Special equipment: You’ll need an ice cream maker with a 2-quart capacity. We prefer the stand mixer ice cream attachment from KitchenAid.
Game plan: If you’re using an ice cream maker with a freezer insert, make sure it’s completely frozen before beginning the ice cream.