From week theme : Spicy Sichuan Week
🌶🍦🔥 (Spicy Sichuan Week) Sichuan Pepper Ice Cream
Indulge in the unique tingle of Sichuan Pepper Ice Cream, a blend of spice and sweet.
🥣 Ingredients:
– 500 ml of whipping cream
– 250 ml of whole milk
– 150 g of granulated sugar
– 1 pinch of salt
– 1 tbsp of Sichuan peppercorns, crushed
– 5 egg yolks
– Red chili flakes, for garnish
🧑🍳 Preparation:
1. Heat milk, cream, Sichuan pepper, and salt in a saucepan until hot but not boiling.
2. Whisk the egg yolks and sugar in a bowl. Gradually add the hot milk mixture, whisking constantly.
3. Return to the saucepan and cook on low heat, stirring until the mixture thickens.
4. Chill the custard in the fridge for 4 hours, then churn in an ice cream maker.
5. Serve with a sprinkle of chili flakes, against a cool blue backdrop for that perfect insta shot!
😅 Bonus: Did you know? Sichuan peppercorns aren’t actually peppers at all, but the dried husks of the prickly ash tree fruit. Tingling!
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Adjust the recipe according to available ingredients. The ingredients shown in the photography may also vary. This is just a presentation suggestion. Bon appétit and have fun!
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