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Devilled Chocolate Ice Cream
- Makes about
1 litre
- Difficulty
Easy
Published 2008
Sensory euphoria as good as it gets – very rich, very cold chocolate ice cream followed by the slow build and lingering heat of black and white peppercorns. It’s imperative to use the very best peppercorns, preferably organic. I recommend Tellicherry black and a single estate white such as Wynad.
Ingredients
- unsweetened cocoa powder
4 tbsp - black peppercorns
2 tsp
Method
Put the cocoa, black and white pepper, sugar and milk in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 5 minutes, stirring all the time. Pour the mixture into a bowl, then place the bowl in cold water so that it cools quickly.
Stir the vanilla extract and chilled cream into the cold cocoa mixture. Freeze in an ice-cream machine following the manufacturer’s in
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