Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Wild black pepper and bay ice cream
- Preparation and cooking time
- Total time
- + 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.
