Pink Pepper & Strawberry Ice Cream from Honeychild’s Sweet Creams

 

1 pound strawberries, leaves and stems removed, sugared with ¼ C. sugar

1 C. heavy whipping cream

2 C. whole milk

¾ C. sugar

8 egg yolks

2 tsp. fresh ground pink pepper

½ tsp. salt

1 pinch lemon zest

 

Purée the sugared strawberries and set aside. Heat milk, cream and sugar at low temperature until sugar dissolves. Add yolks to milk and pulse with immersion blender. Heat custard to 170°F, then immediately remove from heat and strain. Use an immersion blender to mix in strawberry, lemon zest, salt and pepper. Chill for 1 hour, or until cool to the touch. Transfer to an ice cream machine and churn until semi-solid. Once finished churning, immediately remove from machine and serve or scoop into freezer-safe container then place in freezer.