This coconut ice cream with pink peppercorns was inspired by the inaugural Progressive Party over at Kitchen Play.
Kitchen Play is a new site that’s devoted to connecting food bloggers with PR professionals through sponsored events. Participating bloggers are compensated for their work creating original recipes or reviewing products.
Each month, there is a sponsored event called a Progressive Party. Each Progressive Party features a menu of six dishes, each created by a different food blogger. If you make one of the bloggers’ recipes, you can post about it and be entered into a contest to win prizes offered by the sponsor: in this case, Sur la Table.
Compensating bloggers? What a concept! I’ve wanted to participate since I first found out about Kitchen Play a few months back. Scrolling through all six of the menu options, I was struck by the unique Pink Peppercorn Ice Cream created by Lindsay of Scoop Adventures…I knew I just had to try it.
Because I didn’t have any milk or cream in the house at the time I wanted to make this dessert, I decided to experiment a little. I used coconut milk (so it’s rich and creamy, but dairy-free) and sweetened it with maple syrup. Egg yolks contribute to it’s custardy texture and pink peppercorns, which I’ve never used before in a recipe, add a slightly spicy, deeply floral touch. This ice cream has a fantastic consistency and a very complex flavor.
I found this ice cream to be incredibly intriguing and I am pleased that Kitchen Play inspired me to add a new ingredient to my pantry (pink peppercorns). I’m also very happy to have discovered Lindsay’s lovely site.
If you’d like more information about participating in an event (or to be considered for an assignment), please visit Kitchen Play.
Recipe For Maple Coconut Ice Cream with Pink Peppercorns
- *1 can of organic coconut milk
- *1/2 cup plus 2 tablespoons pure maple syrup
- *3 tablespoons crushed pink peppercorns divided (I used a mortar and pestle to crush the peppercorns)
- * 4 egg yolks preferably organic and free-range
- * 1 pinch sea salt
- * 1 teaspoon vanilla extract
- 1. Bring coconut milk and maple syrup to a boil in a pot on the stove. Add 2 tablespoons of the peppercorns and allow to infuse for several hours.
- 2. Heat the coconut milk mixture over medium heat.
- 3. In a large bowl, whisk egg yolks with salt and the additional 2 tablespoons of maple syrup.
- 4. Add about 1/2 cup of the hot coconut milk mixture to the egg yolk mixture. Whisk well.
- 5. Pour the egg yolk mixture into the coconut mixture and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (this should take about 5 minutes). Do not allow the custard to boil. Add the vanilla, stir to combine, and remove from the heat.
- 6. Push the custard through a fine mesh strainer and discard the peppercorns. Chill the custard in an ice bath or cover and chill in the refrigerator for at least 3 hours or overnight.
- 7. Pour the cooled custard into your ice cream maker and proceed according to the manufacturer's instructions.
- 8. Serve with additional crushed pink peppercorns sprinkled over the ice cream.