Ice Cream with Black Pepper and Single Malt Scotch

Elevate your dessert repertoire with this sophisticated "Ice Cream with Black Pepper and Single Malt Scotch" recipe, where creamy indulgence meets bold, unexpected flavors. The luxurious custard base, infused with fresh vanilla bean, gets a surprising twist from the subtle heat of coarsely ground black pepper, perfectly balanced by the smoky, caramel notes of single malt Scotch whisky. Crafted with a blend of heavy cream, whole milk, and rich egg yolks, this ice cream is churned to silky perfection and finished with a boozy flourish. The result is a uniquely adult dessert that delights the palate with a blend of sweet, spicy, and smoky flavors. Ideal for dinner parties or special occasions, this ice cream pairs beautifully with dark chocolate or a crisp shortbread cookie. A treat for adventurous foodies and Scotch enthusiasts alike!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 5 large Egg yolks
• 1 whole Vanilla bean
• 1 teaspoon Coarsely ground black pepper
• 3 tablespoons Single malt Scotch whisky

Directions

Step 1

In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean lengthwise, scrape the seeds using the back of a knife, and add both the seeds and the bean pod to the saucepan.

Step 2

Heat the mixture over medium heat until it just begins to steam (do not let it boil). Remove from heat and allow the vanilla to steep for 15 minutes.

Step 3

In a medium mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

Step 4

Gradually add the warm cream mixture into the egg yolk mixture, a little at a time, whisking constantly to temper the eggs and prevent curdling.

Step 5

Return the mixture to the saucepan, and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. Cook until the custard thickens enough to coat the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil.

Step 6

Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Discard the vanilla bean pod.

Step 7

Stir in the coarsely ground black pepper and let the custard cool to room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, until well chilled.

Step 8

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. When the ice cream is nearly done, pour in the single malt Scotch and allow it to fully incorporate.

Step 9

Transfer the ice cream to an airtight container and freeze for an additional 2–3 hours to firm up before serving.

Step 10

Serve scooped into bowls or cones, garnished with a light sprinkle of freshly ground black pepper if desired.

Nutrition Facts

Serving size	(1010.7g)

Amount per serving	% Daily Value*
Calories	2716.1

Total Fat 190.5g	0%
Saturated Fat 108.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1431.8mg	0%
Sodium 292.9mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 0.6g	0%
Total Sugars 162.9g
Protein 21.7g	0%

Vitamin D 198.9IU	0%
Calcium 426.3mg	0%
Iron 2.6mg	0%
Potassium 522.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.5%

Protein: 3.5%

Carbs: 27.0%