black pepper and strawberry ice cream sundae recipe

INGREDIENTS

• 500ml milk
• 500ml double cream
• 20 peppercorns
• 10 egg yolks
• 250g sugar

For the ripple

• 100g strawberries, hulled and halved
• 50g sugar
• 3 tsp coarsely ground black pepper

Method

1. In a large pan over a medium heat, warm the milk, cream and peppercorns together until just about to boil, about 10 minutes.
2. In a large bowl, whisk together the egg yolks and sugar, and slowly pour the hot milk mixture over them, whisking constantly.
3. Pour the egg and milk mixture through a sieve into the pan and cook slowly, stirring with a wooden spoon until thick enough to coat the back of a spoon. Leave to cool, then transfer to an ice cream maker and churn until frozen, following the manufacturer’s instructions.
4. Meanwhile, mash the strawberries with the sugar, then use a spatula to push them through a sieve so you have a smooth purée. Stir in the ground pepper. Just before serving, swirl the black pepper and strawberry purée through the ice cream.

Categories: Ice Cream Recipes