A daring and sophisticated frozen dessert where savory Parmigiano-Reggiano meets the gentle heat of cracked black pepper, swirled into an impossibly creamy custard. Unexpected, elegant, and utterly addictive.
Two foolproof methods for achieving silky, savory-sweet ice cream at home.
In a medium saucepan over medium heat, combine the milk, 1 cup of heavy cream, sugar, honey, and cracked black pepper. Stir gently and heat until small bubbles form around the edge about 175°F (80°C). Do not let it boil. Remove from heat, cover, and let steep for 15 minutes to infuse the pepper flavor.
In a separate bowl, whisk the egg yolks until pale and slightly thickened. Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly. This tempers the eggs so they don't scramble. Gradually pour the yolk mixture back into the saucepan, whisking continuously.
Place the saucepan over low heat and cook gently, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon about 6–8 minutes (170–175°F/77–80°C). Do not let it boil or the eggs will curdle.
Remove the custard from heat. Immediately add the grated Parmigiano-Reggiano and salt, whisking until the cheese is fully melted and the custard is smooth. Stir in the vanilla extract and remaining 1 cup of heavy cream. This stops the cooking process and gives the ice cream its luxurious texture.
Strain the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg or peppercorn solids. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, ideally overnight, until completely cold.
Pour the chilled custard into your ice cream maker and churn according to manufacturer's instructions, usually 20–25 minutes, until it reaches a soft-serve consistency. Transfer to an airtight container, sprinkle a little extra cracked pepper on top, and freeze for at least 3 hours to firm up. Let sit at room temperature for 5 minutes before scooping.
In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form about 3–4 minutes. Be careful not to over-whip or it will become butter.
In a separate bowl, whisk together the sweetened condensed milk, grated Parmigiano-Reggiano, cracked black pepper, vanilla extract, and salt until smooth and well combined.
Gently fold the whipped cream into the condensed milk mixture in three additions, using a spatula in a cutting-and-turning motion until no white streaks remain. Transfer to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight. Allow 5–10 minutes at room temperature before serving.
Drizzle with warm honey and top with candied walnuts for a sweet-salty crunch.
Serve alongside fresh figs with a balsamic reduction drizzle.
Pair with poached pear slices and crumbled Gorgonzola dolce.
Scoop into a glass and pour hot espresso over the top for a savory-sweet affogato.
Drizzle with warm browned butter and crispy sage leaves.
Finish with dark chocolate curls and flaky sea salt.
Use fresh-grated Parmesan: from a block of Parmigiano-Reggiano. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Toast the pepper: lightly in a dry pan for 30 seconds before cracking to deepen its floral, citrusy notes. Don't skip the salt: it balances the sweetness and amplifies the savory umami of the cheese. For extra richness: substitute 1/2 cup of heavy cream with mascarpone in the custard base. Make it ahead: this ice cream actually improves after 24 hours as flavors meld. Store for up to 2 weeks. If using an ice cream maker: chill the bowl for a full 24 hours before churning for the best texture.
