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Home Broil Slow Roasted Beef With Cumin

Grilled Strawberries with Black Pepper Ice Cream Recipe

Ingredients

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

Reviews & Comments 3

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    " It was excellent "
    quaziefly ate it and said...
    Great recipe run this week Peeta. But this one is my favorite! Five to all!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This sounds amazing to me, great blend of amazing flavors. You have my 5.
    Was this review helpful? Yes Flag
  • kitchenscientist 15 years ago
    Hmmm...sounds so interesting! I made black pepper ice cream once. It was okay, would probably do it again, but didn't change my world or anything.
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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