After having made this I'm still ambivalent about it.
It's nice and cold and creamy, but I''m not so sure I enjoy the "mouth numbing" sensation when I eat a cold dessert.
In any case, if anyone wants to try it, I basically steeped some Sichuan peppercorns in my milk before making the custard, then I ground up some peppercorns and added it while I incorporated the cream to make the custard base.
Maybe I added too much peppercorn (milk infused peppercorn and peppercorn dust), but it seemed a bit overpowering.
Anyone make Sichuan Peppercorn Ice Cream at home? Thoughts?