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Creamy Strawberry Black Pepper Ice Cream

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A creamy homemade ice cream featuring fresh strawberries with a surprising hint of cracked black pepper for a unique and delicious twist.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 4 large egg yolks, room temperature
  • 1 1/2 cups (225 g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon freshly cracked black pepper (adjust to taste)

Instructions

  1. Prepare the Strawberry Swirl: In a small saucepan, combine sliced strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for about 8-10 minutes until the strawberries break down and the mixture thickens slightly. Let cool completely, then puree in a blender or food processor until smooth. Set aside in the fridge.
  2. Make the Custard Base: In a medium saucepan, combine heavy cream, whole milk, and 3/4 cup sugar. Heat over medium until the sugar dissolves and the mixture is warm but not boiling (around 170°F/77°C). Remove from heat.
  3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to prevent curdling. Then pour the yolk mixture back into the saucepan with the remaining cream.
  4. Cook the Custard: Return the saucepan to low heat. Stir continuously with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of the spoon (about 170-175°F/77-80°C). Be patient—don’t rush, or you’ll scramble the eggs!
  5. Strain and Add Flavor: Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in vanilla extract and freshly cracked black pepper (start with 1 teaspoon; you can add more later if desired).
  6. Chill the Custard: Cover the bowl with plastic wrap, pressing it directly onto the custard’s surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully chilled.
  7. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes) until it reaches a soft-serve consistency.
  8. Layer the Strawberry Swirl: Transfer half of the churned ice cream to a freezer-safe container. Spoon half of the strawberry puree over the ice cream and gently swirl with a knife or spatula. Repeat with the remaining ice cream and puree. Cover and freeze for at least 4 hours to firm up.

Notes

Use freshly cracked black pepper for best flavor. Chill the custard thoroughly before churning for a smooth texture. If you don’t have an ice cream maker, freeze the custard in a shallow container and stir every 30 minutes to break up ice crystals. For dairy-free version, substitute cream and milk with coconut cream and almond milk.

Nutrition

Keywords: strawberry ice cream, black pepper ice cream, homemade ice cream, creamy dessert, summer dessert, easy ice cream recipe

Find it online: https://zorbmeal.com/creamy-strawberry-black-pepper-ice-cream-recipe-easy-homemade-dessert-idea/