THE DAIRY KITCHEN
Salt and Pepper Ice cream with Seasonal Fruits
By THE DAIRY KITCHEN
Serves
6
Difficulty
Medium
Preparation
15 MINS
Cooking
5 MINS
This unusual flavour combination just pops through the cream vanilla ice cream. Served with sesasonal fruits, it is a great conclusion to an Asian inspired meal.
Ingredients
350ml thickened cream175ml milk
125g mascarpone cheese
200g sugar
1 egg
1 teaspoon vanilla extract or essence
2 teaspoons freshly ground black pepper
1 teaspoon finely ground sea salt
Method
- Heat cream, milk and cheese till near boiling point. Beat egg, sugar and vanilla until pale and creamy, stir into cream mixture. Cook gently without boiling over low heat for 5 minutes, until the mixture just coats the back of a spoon. Cool.
Ice cream maker method
- Add salt and pepper to cooled custard, then freeze in an ice cream maker until firm before transferring to a container and allowing to freeze completely.
Freezer method
- Freeze the mixture until semi solid, remove from the freezer and beat with electric beaters until smooth and thick, stir in the salt and pepper then freeze until solid.
- Serve Salt and Pepper Ice cream with seasonal fruits, try macerated strawberries, char-grilled pineapple, rockmelon, mango or fresh berries.
