Step 1Combine the milk, cream and 1 cup of the sugar in a heavy saucepan. Bring to a simmer over medium heat. Meanwhile, whisk together the egg yolks and the remaining 1/4 cup of sugar.
Step 2Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
Step 3Return the custard to the stove and cook it over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of a spoon, about 5 minutes.
Step 4Remove from the heat and strain into a bowl. Stir in the crushed peppercorns and the salt. Chill the custard until it's thoroughly cold, at least 4 hours.
Step 5Strain again and freeze in an ice cream maker according to the manufacturer's instructions.