syls-recipes

[syls-recipes]

Pepper Ice Cream

Ingredients:

1 TBSP whole black peppercorns

1 tsp ground cinnamon

1/4 tsp ground allspice

pinch of nutmeg

pinch of ginger

1 cup full fat milk

1/4 cup brown sugar

1/2 cup sugar

3 egg yolks

300 ml thickened cream

5-8 drops of black pepper essence

In a medium sized saucepan, pour the milk, peppercorns, cinnamon, allspice, nutmeg, ginger, & the sugars, & bring to a simmer. Stir to ensure all sugar is dissolved. Turn off heat, cover w/ a lid & let sit for 1 hour to infuse. After 1 hour, strain into a larger saucepan, & reheat until the milk is still touchable-warm but not hot enough to cook an egg. Whisk in 3 egg yolks, & consistently stir until the mixture thickens, about 10-15 minutes. Add in the cream. Add in the pepper essence & stir until well combined. Freeze according to your ice cream maker.

[syls-recipes]

Monkey Booze

Ingredients:

1 orange, sliced

1 persimmon, sliced

1 peach, sliced

2 limes, sliced

10 cherries, pitted & halved

1 cup sake

355 ml. raspberry lambic

355 ml. peach lambic

Place the fruit in a large pitcher. Add the sake & lambics, stir until well combined. Taste & adjust the sugar levels based on your palate. Refrigerate for at least 1 hour & serve.

[syls-recipes]

Chessboard Pudding

Ingredients:

2 pkg chessman cookies (Pepperidge farm)

6 medium, sliced bananas

1 8oz, pkg softened cream cheese

1 14oz. sweetened condensed milk

1 5oz. box instant banana cream pudding

2 cups milk

12oz. thawed cool whip

Line the bottom of a 13x9" baking dish w/ 1 pkg of chessman cookies; top w/ sliced bananas. In a bowl, beat cream cheese w/ the condensed milk until smooth. Add in the pudding mix & milk, then beat for several minutes, scraping the sides of the bowl as needed. Fold in the cool whip & spread over banana layer. Top w/ other pkg of chessman cookies. Cover w/ plastic wrap & refrigerate for 4 hours.