Dessert: Double Chocolate Tart with Black Pepper Ice Cream

Recipe by /contributors/lauren-fortgang Lauren Fortgang, the pastry chef at Le Pigeon in Portland, OR, spikes ice cream with black pepper.

Ingredients

2 cups heavy cream
2 cups whole milk
1 cup sugar, divided
1 teaspoon kosher salt
9 large egg yolks
1 tablespoon freshly ground black pepper

Instructions

Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine-mesh strainer into a medium bowl. Stir in pepper. Set bowl over a large bowl of ice water; stir until cold.
Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 3 days ahead.

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