Recipe: Kristen Kish's Pink Peppercorn Ice Cream Sundae

Ingredients

Pink Peppercorn Ice Cream
2 cups of whole milk
1 1/2 cups of heavy cream
1/4 cup of crushed pink peppercorns
Pinch of salt
3/4 cup of sugar
6 eggs

Tahini Caramel
1/2 cup granulated sugar
2 tbsp water
1/2 cup heavy cream
1/4 tahini
1 tbsp butter
Pinch of salt
Squeeze of orange juice
1 tap orange zest

Directions

Pink Peppercorn Ice Cream
1. Bring milk, cream, salt, and peppercorns up to a light simmer.
2. Meanwhile whisk sugar and eggs together until "baum" or ribbon stage forms.
3. Temper hot liquid into egg-sugar mixture, incorporating slowly.
4. Once half of liquid is incorporated transfer that mix back in remaining milk and cream. Over low heat, stir with a non-metal utensil until nappé.
5. Strain through chinois over an ice bath into a container. Cool completely.
6. Transfer mix into ice cream maker. Follow maker's instructions.

Tahini Caramel

1. In small sauce pot add sugar. Add water until mixture is wet sand consistency.
2. Brush down the sides of the pot with a wet brush ensuring that the sugar does not crystallize. Over medium heat begin to warm the mixture. Do not move the pan yet.
3. Once sugar begins to melt and color, swirl the pan to make sure all sugar dissolves.
4. Once the sugar is a light amber color, slowly whisk in cream, as it will boil up a bit. Allow sugar to remelt with the cream.
5. Add the tahini. Whisk to incorporate.
6. Turn off heat and whisk in orange zest, juice, butter, and pinch of salt.
7. Mixture is very hot. Cool down before eating or tasting.