Black pepper is a surprising companion to sweet summer berries and here adds an addictively spicy base note to a creamy lemon- and strawberry-infused ice cream. Have fun with your guests when asking them to guess the flavour; they will be mystified when trying to settle on the secret ingredient but will be instantly converted to its aromatic charms.
Photo by Manja Wachsmuth, Spice Health Heroes
Serves 6
Ingredients
For the Ice Cream:
zest of 2 lemons
100g (3½oz/½ cup) caster (superfine) sugar
1½ tsp black peppercorns, toasted and ground
pinch salt
150ml (2/3 cup) freshly squeezed lemon juice
480ml (2 cups) crème fraîche
For the Strawberry Compote:
340g (12oz) strawberries
100g (3½oz./½ cup) caster (superfine) sugar
2 tsp limoncello
pinch salt
Directions
Put the lemon zest, sugar, peppercorns and salt into the bowl of a food processor or blender and process until the zest is fine and well combined. Add the lemon juice and blend until the sugar dissolves. With the motor running, add the crème fraîche. Cover and chill for 1–3 hours to allow the flavours to meld.
Wash, hull and slice the strawberries into a bowl. Add the sugar, limoncello and a pinch of salt and fold until the strawberries are coated. Lightly mash with a fork. Cover and let stand for an hour, stirring occasionally, then chill for 1–3 hours.
Freeze the lemon mixture in an ice-cream maker, following the manufacturer’s instructions, or pour into a dish and freeze, stirring occasionally, until frozen.
Layer a third of the lemon ice cream into a freezer container, then add a third of the strawberry compote. Repeat these layers twice more, then cover and freeze.