1 1/2 cups heavy cream
1/2 cup unsweetened coconut milk
8 whole allspice
1/2 cup sugar
4 large egg yolks
15 freeze dried green peppercorns, crushed
1 tablespoons crushed black peppercorns
1 tablespoon balsamic vinegar

Directions:
In a heavy saucepan combine the cream, the coconut milk, the allspice, and 1/4 cup of the sugar and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the remaining 1/4 cup sugar until the mixture is thick and pale, add the cream mixture in a stream, whisking, and pour the mixture back into the pan.

Cook the custard over moderately low heat, stirring, until it registers 170°F on a candy thermometer, remove the pan from the heat, and stir in the green peppercorns. Let the custard stand for 5 minutes, strain it through a fine sieve set over another bowl, and chill it until it is cold.

Stir in the black peppercorns and the vinegar and freeze the custard in an ice cream freezer according to the manufacture's instructions.

Makes about 1 1/2 pints.

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