INGREDIENTS
750 grams whole milk
750 grams cream
60 grams sansho pepper
2 stalks vanilla bean
75 grams glucose
38 grams trimoline
325 grams sugar (divided)
330 grams egg yolks
METHOD
Combine the milk, cream, pepper, and vanilla in a medium pot. Bring to a simmer. Add the glucose, trimoline and half of the sugar. Meanwhile, whisk the yolks and the remaining sugar in a medium sized bowl. Temper the milk into the yolk mixture, then cook to nappé, or when it coats the back of a spoon. Allow to rest overnight. Then strain, freeze and spin in a Pacojet.
from: starschefs.com