CHAMPIGNON PEPPER Ice Cream and Sea Salt Cone

Zesty CHAMPIGNON PEPPER, flecked with tender green Madagascar peppercorns, adds exotic flavor to a summertime favorite. This double-cream, soft-ripened cheese creates a smooth and rich texture while the peppercorns add a chew reminiscent of chocolate chips, with the grown-up flavor of savory pepper. A sea-salted sugar cone brightens the sweet cream and complements its typical pepper partner. Wow a crowd with this unusual frozen delight.

Ice Cream:
1-1/4 cup cream
1-1/4 cup whole milk
1/2 cup sugar
dash of salt
4 egg yolks (reserve 1 egg white for salting the cones)
6 oz. Champignon de Luxe – Pfeffer/Pepper, rind removed

Special equipment: Ice cream maker

Salted Cone:
3 T sea salt (or large flake Kosher salt)
1 egg white
2 T water
6 sugar cones

1. In a saucepan, heat the cream and milk on medium-low heat and add in the sugar and salt. Stir at regular intervals until the cream is hot (do not let it boil). While this is warming, beat your egg yolks and set aside.
2. Once the cream is steaming, turn it down to low heat. Then add just a tablespoon to the bowl of the beaten egg yolks, stirring constantly as you pour. (You do not want the heat of the cream to curdle the eggs.)
3. Continue to add a tablespoon at a time, until your egg mixture is warm (about 6–8 tablespoons). This will raise the temperature of the eggs enough so that you can introduce them into the cream without shocking them into a solid. (Tip: Keep the eggs in a metal bowl so you can gauge the temperature of the egg mixture.)
4. Once your eggs have warmed, stir the egg mixture into the saucepan of cream. Keep the temperature of the saucepan at low heat and stir at regular intervals for about ten minutes or until the custard has thickened (until it coats the back of a wooden spoon).
5. Strain the mixture into a bowl to catch any solids or film that might have formed. Then stir in the Champignon Pepper until melted and incorporated.
6. Let cool to room temperature and then refrigerate, covered, for at least 4 hours.
7. Use the mixture in your ice cream machine according to the manufacturer’s instructions. Freeze overnight, or at least 8 hours.
8. For the salted sugar cones, preheat the oven to 350 degrees. Beat the egg white and water in a small bowl. Using a bristle brush, paint the egg white mixture on the top rim and edge of the cones, and sprinkle lightly with salt.  Set the cones upside down on a baking sheet and bake for 5 minutes, until the salt has set. Cool before serving. Top with Champignon Pepper ice cream.