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Peppery pink strawberry ice cream
Serves 12 Desserts and puddings
Ingredients
- 2tbsp pink peppercorns
- 750g strawberries, hulled and chopped
- 150g granulated sugar
- 6 eggs, separated
- 2tbsp honey
- 3tbsp stem ginger syrup
- 400ml double cream
Method
Grind the peppercorns to a powder with a pestle and mortar and put them into a saucepan with the strawberries and sugar.
Heat gently to break down the strawberries and dissolve the sugar. After about 5 minutes the mixture will become thick and syrupy. Remove from the heat at this stage and transfer to a bowl, mash a little and leave to cool.
Beat the egg yolks with the honey and ginger syrup until pale and creamy in texture, then add the cooled strawberry pulp. Whip the cream until firm and fold into the strawberry mixture.
With wellwashed beaters in a large, clean bowl, whisk the egg whites until stiff and fold them into the mixture. Transfer to a freezer container, cover and freeze for at least 3 hours or until ready to serve.
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