Black Pepper Ice Cream with Bay Leaves served in a very small blue bowl on a wooden table

Wild black pepper and bay ice cream

Name: Wild black pepper and bay ice cream
Total time: 20 min
Yield: Makes 1 litre
Ingredients: 650ml whole milk; 175ml double cream; 1 tbsp or 2 tbsp black peppercorns Voatsiperifery peppercorns, (see notes below); 9 bay leaves, crushed; 155g caster sugar; 55g liquid glucose, (see notes below); 40g skimmed milk powder, (see notes below)

Preparation and cooking time
- Total time20 mins
- + chilling + churning
Easy
Makes 1 litre

Ingredients

650ml whole milk
175ml double cream
1 tbsp or 2 tbsp black peppercorns Voatsiperifery peppercorns, (see notes below)
9 bay leaves, crushed
155g caster sugar
55g liquid glucose, (see notes below)
40g skimmed milk powder, (see notes below)

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.