Chocolate and black pepper gelato

Method

• step 1

  In a bowl, mix 6-7 tbsp of the milk with the cocoa powder and cornflour to a paste in a bowl. Pour the remaining milk into a saucepan with the pepper and simmer over a medium heat. Turn off the heat and tip in the chocolate, stirring until it’s melted.

• step 2

  Put the sugar and egg yolks in a mixing bowl and use an electric beater to whisk for 5 minutes until thick and creamy. Add the glucose along with the cocoa, cornflour and milk paste, and whisk until combined.

• step 3

  Pour the hot chocolate milk into the mixture, stirring until combined. Pour into a clean pan and set over a low heat. Stir constantly for around 10 minutes until thickened.

• step 4

  Pour into a shallow dish and cover the surface with clingfilm to prevent a skin forming. Allow to cool to room temperature then chill in the fridge for several hours. Once chilled, churn the gelato in an ice-cream maker according to the instructions (see below).

• step 5

  Gelato needs to be just beginning to melt when you eat it, so take it out of the freezer for a few minutes before you want to serve it – the beauty of the glucose in this recipe is that the gentle softening happens quickly.