In a small bowl, combine 120 g granulated sugar, 20 g dextrose, and 1 g locust bean gum. Stir to disperse the stabilizer then set aside.
Heat a saucepot (3 quarts or larger) over medium, then add 7 g black pepper. Toast the black pepper by continuously stirring until it becomes fragrant and slightly darker in color. This should only take a minute or two, and be careful not to burn the pepper.
Slowly pour 400 mL whole milk and 300 mL heavy cream to the saucepot. Be careful while pouring into a hot pan since the liquid may splatter.
Whisk in the sugar mixture, 30 g skim milk powder, and 1/4 tsp kosher salt until dissolved.Add egg yolks and cornstarch slurry at this stage if substituting and whisk well to incorporate. Heat the mixture over medium heat to 165F, stirring frequently. Maintain at 165F for 5 minutes for locust bean gum stabilizer to fully hydrate.If using egg yolks and cornstarch, heat mixture to 200F for cornstarch to fully gelatinize then remove from heat immediately. Transfer the cooked ice cream base to a heatproof container. Place heatproof container over the ice bath to cool. Once cool, cover and set in the fridge overnight, ideally at least 8 hours to develop body and flavor.
Pass the mixture through a fine mesh strainer to remove any large pieces of black pepper then churn the ice cream base according to machine directions. Transfer to an airtight container and freeze for at least 4 hours to fully firm up.
