Wild black pepper and bay ice cream
Makes 1 litre
Easy
Total time:
+ chilling + churning
Check out this quick and easy ice cream recipe from Thames Lido restaurant in Reading. The bay and peppercorns are so fragrant in this creamy dessert that their aromas feel strangely warming
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- 650ml whole milk
- 175ml double cream
- 1 tbsp or 2 tbsp black peppercorns Voatsiperifery peppercorns(see notes below)
- 9 bay leavescrushed
- 155g caster sugar
- 55g liquid glucose(see notes below)
- 40g skimmed milk powder(see notes below)
Nutrition: per serving
- kcal124
- fat6.6g
- saturates4.1g
- carbs14g
- sugars12.6g
- fibre0.1g
- protein2.2g
Method
step 1
Put the milk, cream, peppercorns and bay leaves into a pan and heat until steaming. Add the sugar, glucose and skimmed milk powder, mix well and bring to a simmer, to dissolve the sugars. Remove from the heat, pour into a bowl and chill for 3-4 hours.
step 2
Strain the mixture and churn in an ice-cream machine following the instructions. Serve.
