1 Litre thickened cream
3 Tablespoons of pepperberries (I use freeze dried)
6 egg yolks
½ cup caster sugar
a squeeze of lemon juice (1 tablespoon)

Bring ½ the cream and all the pepperberries to the boil.
With the back of the spoon crush the pepperberries, turn off and leave to stand for 1 hour.
Strain the boiled cream and pepperberries – reserving the pepperberries
Beat the egg yolks and sugar together until thick and creamy
Rewarm the cream, slowly whisk into egg mixture.
When completely mixed pour into a bowl set over simmering water.
Stir constantly over the boiling water until the mixture thickens and coats the back of a wooden spoon.
Add lemon juice (Optional – cuts the sweetness)
Add ½ the reserved pepperberries (discard the rest), chill, when completely cool stir in the other 500ml of cream and churn.