Strawberry and Black Pepper Ice Cream


Preparation info

  • Difficulty


  • Makes about

    850 ml

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.


  • strawberries 450 g/1 lb, plus extra to decorate
  • caster sugar 150 g/ oz
  • lemon juice 1 tbsp
  • black peppercorns 1 tbsp, crushed and sieved, plus a few whole peppercorns to decorate
  • ricotta cheese 125 g/ oz
  • double cream 2 tbsp


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.

See also