Olive Magazine
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

Published: April 23, 2018 at 10:48 am
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  • Preparation and cooking time
    • Total time
    • + chilling + churning
  • Easy
  • Makes 1 litre

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
Nutrition:
NutrientUnit
kcal124
fat6.6g
saturates4.1g
carbs14g
sugars12.6g
fibre0.1g
protein2.2g
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*This recipe is gluten-free according to industry standards

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.

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
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