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Wild black pepper and bay ice cream

• Freddy Bird

Published: April 23, 2018 at 10:48 AM

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Makes 1 litre

Easy

Total time: 20 mins

+ chilling + churning

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

Gluten free

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*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

• 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)

Nutrition: per serving

• kcal124
• fat6.6g
• saturates4.1g
• carbs14g
• sugars12.6g
• fibre0.1g
• protein2.2g

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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...

Authors

Freddy Bird

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