Café Mezzuna Milk Jam and Sichuan Pepper Ice-Cream

Method

• In a mixing bowl, whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk.
• Cook over medium heat, stirring, until almost simmering till coating consistency is achieved, transfer to a bowl and refrigerate until cold, about 30 minutes.
• For milk Jam, cook the condensed milk tin in rapid boiling water for 180 min , cool and keep aside.
• Broil Sichuan peppers under the salamander and coarsely crush half of the same, with remaining rest make a pepper stock by boiling it with water for 20 min and straining the stock, keep aside.
• Mix in the milk jam the cooled down custard, followed by Sichuan pepper stock, fold cream in the same.
• Churn the above mix in a ice cream machine
• When 90% churned add in the crushed Sichuan peppers, freeze for 2 hours
• Scoop and garnish with a mint sprig