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Cruella De Vil's Black Pepper Ice Cream
Dare to indulge in a flavor as bold as its namesake! Cruella’s Black Pepper Ice Cream is a daring twist on traditional ice cream, blending creamy, smooth caramel, rich vanilla with a surprising kick of freshly cracked black pepper. Each spoonful begins with the smooth, velvety texture of premium ice cream, gradually revealing the warm, spicy notes of black pepper that dance on your palate. This unexpected combination creates a thrilling contrast, balancing sweetness with a savory edge that will leave you craving more. Perfect for the adventurous eater, this ice cream is a statement in both flavor and style—just like Cruella herself!
Cruella De Vil's Black Pepper Ice Cream
Rated 5.0 stars by 1 users
Category
Halloween
Servings
12
Dare to indulge in a flavor as bold as its namesake! Cruella’s Black Pepper Ice Cream is a daring twist on traditional ice cream, blending creamy, smooth caramel, rich vanilla with a surprising kick of freshly cracked black pepper. Each spoonful begins with the smooth, velvety texture of premium ice cream, gradually revealing the warm, spicy notes of black pepper that dance on your palate. This unexpected combination creates a thrilling contrast, balancing sweetness with a savory edge that will leave you craving more. Perfect for the adventurous eater, this ice cream is a statement in both flavor and style—just like Cruella herself!
Ingredients
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1 cup caramel
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¼ tsp sea salt
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½ tsp black pepper coarse ground, freshly cracked
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14 oz sweetened condensed milk, *store it in the fridge the night before you make this to keep all the ingredients nice and chilly while mixing
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1 tsp vanilla bean paste
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2 tbsps black food coloring gel
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2 cups heavy cream
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3 sugar cones, broken up in pieces
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Edible candy bones, optional
Directions
Measure your caramel out in a small measuring cup. Add the salt and black pepper and stir in. Microwave for 30 seconds to loosen it up just a bit. Allow the caramel to cool while you mix everything else together.
In a small bowl whisk together your cold sweetened condensed milk, vanilla paste, and salt. Set aside. In a large bowl, or in the bowl of your stand mixer, whisk the heavy cream to stiff peaks, being careful not to overwhip. You’ll know it’s done when the cream stands straight up when you pull out the whisk.
Fold about one cup of the the whipped cream into the condensed milk mix, essentially loosening it up. Gently fold in black food coloring gel, candy bones and this mixture into the rest of your whipped cream, slowly mixing the three together to keep it light and fluffy.
Place half of the ice cream mixture into a glass or metal pan (metal helps it freeze faster and stay frozen longer). Drizzle half of the caramel sauce over the top and crack on a little more black pepper. Using a butter knife, swirl the caramel into the ice cream. Add some broken up sugar cones and extra black pepper on top.
Add the rest of the ice cream, the rest of the caramel (drizzle!), more cracked black pepper and swirl again. Top with more broken cone. Cover with plastic wrap and lightly press directly onto the ice cream (to prevent ice crystals from forming) and store in the freezer for at least 6 hours.
Take the ice cream out of the freezer and allow to sit on the counter for 5-10 minutes. It just needs a few moments to defrost. Enjoy!