Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Learn to make Strawberry and Black Pepper Ice-Cream
Ricotta strawberries pepper cookery class Southwest
Learn to make strawberry blackpepper icecream Southwest Christine McFadden

Strawberry and Black Pepper Ice-Cream

This is so easy to make – no syrup or custard involved, just 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 richness of the strawberries.
Eat the ice cream right away or, at the most, within a day or two of making. The fresh fruity flavour starts to fade after that.
Makes about 850ml

flavoursome strawberries 450g, plus extra to decorate
caster sugar 150g
lemon juice 1 tbsp
black peppercorns 1 tbsp crushed and sieved, plus a few whole peppercorns to decorate
ricotta cheese 125g
double cream (preferably organic) 2 tbsp

1) Rinse, hull and dry the strawberries (in that order), reserving a few unhulled berries for decoration.

2) Put the hulled fruit in the bowl of a food processor along with the sugar, lemon juice and pepper. Whiz to a purée, scrape into a bowl with a spatula, then cover and chill for at least an hour.

3) Slacken the ricotta with the cream,  mixing well, then stir it into the strawberry purée.

4) Freeze the mixture in an ice-cream machine following the manufacturer's instructions (see below if you don't have a machine). Spoon into plastic boxes and press cling-film over the surface before putting on the lid. Store in the freezer until completely firm.

5) 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.

Cook's notes
To enjoy the ice-cream at its best, you need top-quality, organic or single estate peppercorns, preferably Tellicherry or Wynad. You can buy these on-line and in good supermarkets.
To freeze ice-cream without a machine, pour the mixture into a shallow
freezer-proof container, cover and freeze for about 2 hours until beginning to harden round the edges. Tip into a bowl and beat until smooth to get rid of ice crystals. Repeat the process twice more if you have time, then freeze until completely firm.


Recipe © Christine McFadden from Pepper: the Spice that Changed the World published by Absolute Press/Bloomsbury

You can also find recipes from Pepper at CKBK, the essential digital subscription service for cooks

    Photography: Christine McFadden    
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