SICHUAN PEPPER ICE CREAM

I am not going to pretend to you that you will be sat cuddled up with your partner in front of a movie feeding each other mouthfuls of this ice cream for an entire evening-especially if you dont much appreciate the mouth-numbing sensation of Sichuan pepper This really is an ice cream designed to marry with the various components of the chilli-infused pineapple dessert

Serves 6-8

INGREDIENTS

250ml double cream

250ml full-fat milk

125g caster sugar

2 teaspoon salt

9 egg yolks

3 teaspoons ground toasted Sichuan peppercorns

1.Bring the cream，milk，75g of the sugar and salt to the boilin a saucepan，stirring until the sugar has dissolved

2.Whisk the egg yolks and remaining sugar together in a bowl

3.Whisking constantly，gradually add the hot liquid to the egg yolk mixture，ensuring that you whisk vigorously enough to prevent the egg from curdling

4.Strain through a fine-mesh sieve and stir in the Sichuan pepper.

5.Leave to cool before churning in an ice cream maker according to the manufacturer’s instructions.Store in the freezer until ready to serve

CHEFS TIP

People like Sichuan pepper to varying degrees，therefore feel free to add less or more to your taste when making this Ice cream

hancheng

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