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Alternative Pancakes
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with
Sweet Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Caponata
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
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Herbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Ice-Cream
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 Squash and
Chilli 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
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Roast Quince with
Honey and Clotted Cream
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
Two-Cherry Yogurt Ice
Venison Stroganoff
Venison Vindaloo
Warm Salad of Partridge,
Pears and Walnuts
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.

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

    Photography: Christine McFadden    
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