Rainbow Peppercorn and Cranberry Ice Cream
4-6 Servings | 10-minute Prep Time | 20-minute Cook Time | Overnight Rest Time
Ingredients
1 c. Heavy Whipping Cream
½ c. Sweetened Condensed Milk
2-3 Tbsp. Freshly Ground Rainbow Peppercorns
½ c. Dried Cranberries
Instructions
For the ice cream base, blend heavy cream in a large bowl using a hand mixer until moderately stiff peaks form.
Slowly add the condensed milk into the cream while continuously blending with mixer.
Combine the ground pepper and dried cranberries in a sealable container. Close the lid and shake the container until the cranberries are coated in the pepper.
Gently fold the peppered cranberries into the ice cream base.
Pour mixture into a freezer-safe, air-tight container.
Cover and freeze overnight.
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