This is so easy to make – no syrup or custard involved, just pure ricotta,
Rinse, hull and dry the strawberries (in that order), reserving a few unhulled berries for decoration. Put the hulled fruit in a food processor along with the sugar, lemon juice and crushed peppercorns. Whizz to a purée, scrape into a bowl with a spatula, then cover and chill for at least an hour.
Slacken the ricotta with the cream, mixing well, then stir it into the strawberry purée.
Freeze the mixture in an ice-cream machine following the manufacturer’s instructions (see cook’s notes if you don’t have a machine). Spoon into plastic boxes and press cling-film over the surface before putting on the lid.
Put the ice cream in the fridge to soften 20–25 minutes before you want to serve it. Spoon into glass bowls and decorate with a strawberry and a single black peppercorn.
© 2008 Christine McFadden. All rights reserved.