Recipe adapted from
The Perfect Scoop
Because the flavor (and price) of these peppercorns is so special, I chose not to infuse them in the milk mixture, instead adding them at the end. I left them relatively coarse, since I think it’s interesting to get little “bites” of pepper, although these peppercorns are on the soft side. If using another kind of pepper, use your best judgment, depending on your personal tastes. And, of course, feel free to use more or less than I did.