White Pepper Ice Cream with dark cherry sauce


White Pepper Ice Cream with dark cherry sauce

White Pepper Ice Cream is decidedly novel. The first few bites are seductive, silky, and sensual; the slightly spicy dark cherry sauce soothes your awakened taste buds. But it’s more of a dinner party conversation starter than a Netflix-and-chill pint.


4 servings (3½ cups)

Total Time

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Heat cream, milk, and white pepper in a saucepan over medium until bubbles form around edge of pan, stirring occasionally, about 5 minutes.

Whisk together egg yolks and 1 cup sugar in a bowl. Slowly add half the cream mixture to the yolk mixture, whisking constantly; return cream-yolk mixture to pan. Strain custard through a fine-mesh sieve into a bowl. Cover custard with plastic wrap, pressing it onto surface to prevent a skin from forming. Refrigerate custard until chilled, at least 3 hours or overnight.

Churn custard in an ice cream machine according to manufacturer’s instructions.

Freeze ice cream in an airtight container overnight.

Heat port, 3 Tbsp. sugar, cinnamon stick, black peppercorns, and cloves in a saucepan over medium-high to a boil; reduce heat to medium and simmer until reduced to ¼ cup, about 3 minutes. Strain port mixture through a fine-mesh sieve; discard solids and return liquid to saucepan. Whisk together water and cornstarch; whisk into port mixture; and bring to a boil until thickened, 2 minutes.

Add cherries; simmer until heated through. Off heat, stir almond extract into sauce.

Serve ice cream with sauce.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 515

% Daily Value*

Total Fat 28g 43%

Saturated Fat 17g 85%

Cholesterol 258mg 86%

Sodium 53mg 2%

Carbs 59g 19%

Protein 7g

*Percent Daily Values are based on a 2,000 calorie diet.

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