Recipe information
Total Time
12 hr
Yield
Makes about 1 quart
Ingredients
1 cup sugar
2 teaspoons black peppercorns, crushed
2 teaspoons cornstarch
1 1/2 cups whole milk
2 cups whole-milk Greek-style plain yogurt
Equipment: an ice cream maker
Preparation
Step 1
Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden. Remove from heat.
Step 2
Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam). Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes. Strain through a fine-mesh sieve into a bowl, then whisk in yogurt. Chill until cold, about 8 hours.
Step 3
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up.
