Recipe: Frozen Dessert with Long Pepper and Vanilla

Infuse a dessert spoon of green tea in 1/4 liter of water for three minutes.
Open and scrape the vanilla pods, crush the long pepper catkins and infuse everything in the tea.
Strain, let cool completely and place in the refrigerator for two hours.
After this time, combine the sugar and crème fraîche in a bowl and whisk everything together.
Gradually pour the cream into the cooled tea, whisking continuously.
Adjust the pepper which should be noticeable without being burning (it is at the back of the mouth that you should judge it, giving it plenty of time to manifest itself, then adjust it knowing that passing through the sorbet maker will slightly attenuate it).
Pour into a sorbet maker.
Finishing:
Distribute the sorbet into the glasses. Stick three chive stems in each. Add a dessert spoon of Navan and a turn of pepper.
Service: Place the glasses (with a teaspoon) on dessert plates covered with a folded napkin.
The chives originally had a purely decorative purpose. They bring, if you bite them, a note contrary to the taste of the vanilla sorbet which deserves that one attempt the experience.
One may object that the use of crème fraîche in a sorbet is not very orthodox. Let's say then that the guiding idea is that of a sorbet, but that the tea/pepper/vanilla infusion not having a very attractive color, I felt the need to whiten it with cream.... Is that a problem Chef?