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)

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

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.