Recipe courtesy Tim Tolley, Vong Restaurant, London, England

Ingredients:

12 ounces heavy cream
16 ounces milk
4 ounces sugar
8 egg yolks
1 teaspoon white pepper

Instructions:

1. In a saucepan, combine the heavy cream, milk, and sugar and bring to a boil.
   
2. In a separate bowl, combine the egg yolks and white pepper. Once the cream mixture has come to a boil, temper with the egg mixture.
   
3. Place mixture in saucepan and heat until mixture thickens slightly and reaches 180 degrees F, stirring constantly.
   
4. Cool mixture in an ice bath. Once cooled, place mixture in ice cream machine and freeze according to manufacturer's instructions.