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Spiced Orange Sunset Ice Cream



– 1 tablespoon black pepper – 1½ cups whole Real California milk – 1½ cups Real California heavy cream – ½ teaspoon pure vanilla extract – 1 cup sugar – 4 oranges – 6 large egg yolks Equipment: Ice Cream Maker
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Put the black pepper in a saucepan with the milk, 1⁄2 cup of the cream, vanilla extract and the sugar, and heat until warm. Zest the oranges directly into the pan. Once warm, cover, remove from the heat, and let steep for one hour. After steeping, warm it back up.

Pour the rest of the cream into a bowl. Set a strainer over it.

In a bowl, whisk the egg yolks. Slowly pour the warm milk mixture in, whisking all the time, then pour it all back into the saucepan. Stir over medium heat until it thickens and coats your spatula. Pour through the strainer into the cream and stir. Cool over an ice bath and refrigerate until ready to run the ice cream maker. Place in the freezer for about 4 hours before serving.

Per Order:

Serving: 1 quart