Strawberry and Black Pepper Ice Cream
- 800g strawberries
- 220g caster sugar
- 2 Tbsp. lemon juice (plus 1 tsp extra)
- 330ml full cream milk
- 1 bunch fresh basil leaves
- 250ml cream
- 250g mascarpone
- ½ tsp freshly ground black pepper
Preparation is to be done the day before to allow all the flavours to infuse together.
Cut 500g of the strawberries in half and place in a bowl. Sprinkle with 100g caster sugar and 2 Tbsp. lemon juice. Mix and allow to marinate for 2 hours.
In the bowl of a blender, mix 100g caster sugar with the milk. Add the basil leaves and 3/4 of the marinated strawberries, cream, mascarpone and pepper. Mix and pour into a pitcher to cool in the fridge overnight. Reserve the remaining strawberries from the pitcher as well as the residual juice.
In a saucepan, combine 300g strawberries, 20g caster sugar, 1 Tbsp. water and 1 tsp. lemon juice to prepare a coulis. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Transfer to a blender and puree until smooth. Place the preparation in the fridge, as you will need it to create marbling in the ice cream.
After leaving the creamy strawberry mixture in the fridge overnight, pour it into the bowl of an ice cream maker. 10 minutes before the end of the program, add the remaining marinated strawberries which you will have roughly crushed with a fork, as well as the pitcher juice.
Place in a dish, alternating the layers of ice cream and strawberry coulis in order to create a marbling effect. Leave in the freezer for 2 hours. Remove from the freezer about 15 minutes before serving.