• Mrs. C
• on 10/08/2008
• See all 2 ideas

"Spicy, sweet, salty, and savory, this dessert sounds strange, but the juxtaposing sensations make it delightful and delicious."

pink pepper ice cream

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• Prep Time: 10 minutes
• Cool Time: 2 hours in the freezer, optional
• Difficulty: Moderate

• 1 cup whole milk, well-chilled
• ¾ cup granulated sugar
• 2 cups (one pint) heavy cream, well-chilled
• 1/4 cup pink peppercorns, ground (reserve some whole for garnish)

• About 30, salted, kettle-cooked-style potato chips
• 1 cup (about 12) Dove Dark Chocolate miniatures

• 1. Melt the DOVE® Brand Dark Chocolate Miniatures in the microwave, about 2 minutes.
• 2. Choose the biggest whole potato chips from the bag. Dip edges or ½ of each chip into chocolate. Lay on a waxed paper-lined cookie sheet to set. Cookie sheet can be placed in freezer to speed up the process.
• 3. In a medium, mixing bowl combine milk and sugar. Blend with a mixer on medium, for about 5 minutes, until sugar dissolves. Stir in heavy cream and ground pepper.
• 4. Put ice cream maker together. Pour mixture into pre-frozen, freezer bowl of ice cream maker. Set to churn for 25-30 minutes.
• 5. After it’s churned, it’s edible, but it’s better if frozen for another 2 hours, or up to a one week.
• Short version:
• • If you don’t own an ice cream maker, simply mix the ground pink pepper with 1 quart, store-bought vanilla ice cream.