Strawberry and Black Pepper Ice Cream

Preparation info
  • Makes about

    850 ml

    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This is so easy to make – no syrup or custard involved, just pure ricotta, a little double cream, lemon juice and sugar. There’s a bit of heat from the pepper, but it’s subtle and slow and takes a back seat to the creamy richness of the strawberries.