Peppercorn Custard

Peppercorn Custard
Adapted from Chika Tillman @ ChikaLicious

2 cups heavy cream (Jim prefers local retailers over mass distributed brands like Deans)
2 cups whole milk (same thing - he used Oberweis - our favorite milk!)
3/4 cup granulated sugar
1 tablespoon whole black peppercorns (crushed or grinded)
8 egg yolks (Jim says he might use 6 next time)

Heat the heavy cream, milk, sugar, and pepper in a medium saucepan over medium heat. Bring mixture to a simmer, stirring occasionally to dissolve the sugar.

Remove from heat and let mixture steep for 20-30 minutes. Meanwhile, place the egg yolks in a medium mixing bowl and beat well with a wire whisk.

Return the cream mixture to medium heat and bring to a simmer again. Remove from heat. Temper the hot mixture into the eggs by slowly pouring the cream into them in a thin stream, while constantly whisking the eggs with a whisk.

Strain the egg-and-cream mixture through a fine-mesh strainer back into the saucepan. Return it to the stove and cook over medium-low heat, stirring often with a wooden spoon, until the custard base has thickened enough to coat the back of the spoon. Strain again if needed.

Cool the custard in an ice bath until it is completely cold. (Jim bought a bag of ice, dropped it in a cooler and cooled the mix to room temp in an open container (to prevent condensation from making the base too "watery") and then sealed the container and covered it with ice for another hour. After that he transferred it to the freezer for 30 minutes until it was cold enough to freeze.)

Freeze the custard in an ice cream maker, according to the manufacturer’s instructions. Place in a covered plastic container and store in the freezer overnight.