Peach Pepper Ice Cream

Peach Pepper Ice Cream



120cc lo-fat milk (1/2 cup)

120cc  coconut milk (1/2 cup)

3 Tbsp light brown sugar

Heat and stir till sugar is dissolved. Do not boil.

2 egg yolks, slightly beaten

Pour milk misture into yolks and stir. Return to pan and cook over low heat, stirring constantly until slightly thickened.   Stir in 1/2 teas. black pepper! Cool and freeze. Also freeze:

1 can ( white)  peaches or 2 peeled peaches ( cut up into chunks)

Chop frozen custard into squares  the size of ice cubes. Blend in a food processor along with frozen peaches! Partially freeze. Stir up and refreeze for another 1-2 hours.Interesting blend of flavors!


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