Pot Sorbet with Sichuan Pepper

Boil milk, crème fraîche, sugar, cut vanilla bean and peppercorns. Remove from heat and infuse for 2 hours. Pour the vanilla cream through a sieve. Whisk the strained cream with the curd and the juice of one lemon in a kitchen blender. Freeze the mixture in the ice cream maker. The pot sorbet can be well combined with a strawberry-rhubarb gruel and served with a hip and garnished with mint.

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