After a big meal, when I feel like I can’t eat another bite, I like a dessert that’s been infused with an intriguing flavor, like Szechwan pepper, to coax my taste buds back to life. This ice cream starts off comfortably, with the familiar flavor of orange, and then comes alive with a kick from the Szechwan peppercorns.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Coarsely grind the Szechwan peppercorns in a mortar and pestle, or place them in a heavy-duty freezer bag and crack them with a rolling pin or hammer.
Step 2
Heat the milk, 1/2 cup (125 ml) of the cream, and sugar with the crushed Szechwan peppercorns in a medium saucepan. Zest the oranges directly into the saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
Step 3
Rewarm the Szechwan pepper–infused mixture. Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Step 4
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
Step 5
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Variations
Step 6
For Orange-Cardamom Ice Cream, substitute 2 teaspoons cardamom seeds, crushed, for the Szechwan pepper.
Step 7
For Orange-Clove Ice Cream, substitute 10 to 15 crushed whole cloves (depending on how clovey you want your ice cream) for the Szechwan pepper.
Perfect Pairing
Step 8
Serve with Red Wine–Poached Rhubarb Compote (page 129).
