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.
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 instructions (see cook’s notes if you don’t have a machine). Spoon into plastic boxes, pressing cling-film over the surface before putting on the lid.
Soften the ice cream in the fridge 20–25 minutes before you want to serve it.
© 2008 Christine McFadden. All rights reserved.