Grilled Strawberries with Black Pepper Ice Cream
From peetabear 14 years ago
- 10 minutes to make
- Serves 6
the black pepper ice cream is what intrigued me... it is such an unusual concept... but I have to try it... the recipe and photo are courtesy of the California Strawberry Council.
Ingredients
- black pepper ice cream shopping list
- 1 1/2 pints premium vanilla ice cream shopping list
- 1 1/2 tablespoons medium ground black pepper shopping list
- Port Syrup: shopping list
- 1/2 cup ruby port shopping list
- 1/4 cup sugar shopping list
- cocoa Wafers: shopping list
- 1/4 cup sugar shopping list
- 3 tablespoons butter shopping list
- 2 tablespoons cocoa shopping list
- 1/4 teaspoon vanilla extract shopping list
- Pinch salt shopping list
- 1/3 cup all-purpose flour shopping list
- 12 fresh rosemary skewers shopping list
- 24 fresh California strawberries, stemmed and halved shopping list
How to make it
- To make Black Pepper Ice Cream, place ice cream in refrigerator for about 30 minutes or until slightly softened. Gently stir in pepper. Place in freezer until firm.
- To make Port Syrup
- , in saucepan, simmer port and sugar until reduced to 1/3 cup. Chill
- . To make Cocoa Wafers,
- cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough. Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to 3/8-inch thickness. With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F oven 10 to 12 minutes or just until set; wafers will firm as they cool.
- Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves onto each skewer. Grill skewers, cut sides down, about 4 minutes or until grill marks form.
- For each serving, place one 1/2-cup scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoon Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers. Makes 6 servings
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