Devilled Chocolate Ice Cream

Preparation info
  • Makes about

    1 litre

    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

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.


  • unsweetened cocoa powder 4 tbsp
  • black peppercorns 2 tsp, coarsely ground


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