Turkish pepper, or “Tyrkisk peber” in Danish, is a strong liquorice candy flavoured with ammonium chloride (salmiakki). “Tyrkisk Peber” was originally invented by Per Fjelsten, his wife’s name was Elly, therefore the company name Perelly, in 1976 and made by the Danish company Perelly, which was taken over by Fazer. The basic variant is a large, hollow round shell both coated and filled with salmiakki powder. See https://en.wikipedia.org/wiki/Tyrkisk_peber.
The reasoning for this ice cream, must be that my friends and I, must have had a couple of discussions about “små grå”. “Små grå” is when you take a bottle of vodka, drink a bit of it in order to make room for a 120g bag of “Tyrkisk peber” (crush the contents), and wait a week or two until everything has dissolved. “Tyrkisk peber” and ice cream, what could go wrong?
Ingredients
- 2 large egg yolks
- 100g sugar
- 250ml high fat milk (Sødmælk in danish)
- 250ml half-and-half cream
- 100g of “Tyrkisk peber”
Method
- Beat together the egg yolks and sugar, until light and fluffy.
- Keep whisking while adding the milk.
- Whisk the cream till thick and foamy. Then add it to the rest of ingridents.
- Crush the “Tyrkisk peber” into fine bits
- Place into the ice cream machine until firm (around 20min), but remember to add the “Tyrkisk peber” bits during the last momemt of churring, then put into freezer for a couple of hours.