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Ice Cream Sichuan

Now for something totally different .... Sichuan Peppercorn Ice Cream

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Now for something totally different .... Sichuan Peppercorn Ice Cream

ipsedixit | Jul 24, 2011 09:52 PM

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?

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