black pepper and strawberry ice cream sundae recipe

Strawberry ripple ice cream


  • 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


  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.

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