Comments

13 6 / 2012

An adaptation of the recipe in the Humphrey Slocombe Ice Cream Book.
I don’t have any pink peppercorns so I am using red and green szechuan peppercorns and also fleur de sel in place of the salt, courtesy of The Spice Station, Silverlake.

An adaptation of the recipe in the Humphrey Slocombe Ice Cream Book.

I don’t have any pink peppercorns so I am using red and green szechuan peppercorns and also fleur de sel in place of the salt, courtesy of The Spice Station, Silverlake.