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

  • makes 1 litre
  • Easy

Check out this quick and easy ice cream recipe from chef Freddy Bird at his restaurant in Reading, Thames Lido. The bay and peppercorns are so fragrant in this creamy dessert that their aromas feel strangely warming

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*This recipe is gluten-free according to industry standards

Ingredients

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

Voatsiperifery peppercorns are harvested from wild pepper plants in Madagascar, and are available in specialist grocers and online. Alternatively, use black peppercorns from a new packet as they’ll be more aromatic. You can find liquid glucose and skimmed milk powder in most large supermarkets.

Check out more of our best ice cream recipes here...

Chocolate and black pepper gelato

Nutritional Information

  • Kcals 124
  • Fat 6.6g
  • Saturates 4.1g
  • Carbs 14g
  • Sugars 12.6g
  • Fibre 0.1g
  • Protein 2.2g
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