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.
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.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 258mg 86%
Sodium 53mg 2%
Carbs 59g 19%
*Percent Daily Values are based on a 2,000 calorie diet.