Milk Chocolate-Black Pepper Ice Cream

Ingredients

• 8 ounces dark milk chocolate, at least 35% cacao solids, broken or chopped
• 1 1/2 cups whole milk
• 3/4 cup sugar
• Pinch of salt
• 4 large egg yolks
• 1 1/2 cups creme fraiche or heavy cream, or a combination
• 2 teaspoons Cognac or brandy
• 1 tablespoon good-quality ground black peppercorns

Directions

1. Place the milk chocolate in a large bowl, then position a mesh strainer over it. Set up an ice bath in a larger bowl, or in the sink, so the chocolate bowl can fit into it later.
2. Warm the milk, sugar and salt in a medium-sized saucepan. While that heats, whisk the egg yolks in another bowl until blended.
3. When the milk mixture is warm, drizzle about half of it into the yolks while whisking the whole time, so the eggs heat gently. Pour the tempered yolks back into the saucepan and cook, stirring nonstop with a heatproof utensil, until the custard has thickened enough to coat the spatula.
4. Right away, pour the custard through the strainer onto the milk chocolate. Stir until the chocolate has fully melted and the mixture is smooth, then whisk in the creme fraiche or heavy cream, or the combination, followed by the cognac and the ground peppercorns.
5. Set the bowl of chocolate custard into the ice bath and stir until it has cooled. Chill it thoroughly, then churn it in your ice cream maker following the manufacturer’s instructions. If the custard becomes very thick after chilling, whisk it hard before pouring it into the machine so it loosens up enough to churn.