Strawberry Black Pepper Ice Cream Recipe

RECIPES

Strawberry Black Pepper Ice Cream

Paired with the black pepper cookie brittle, this ice cream makes me nostalgic for the classic summer treat—strawberry shortcake ice cream bars. The tart strawberries help cut the sweetness of the ice cream and at the end of each bite, the floral smokiness of the Milly Black Pepper slides in to add depth to this familiar combo. If you really, really like black pepper (and who doesn't?!), freshly grind an extra 1/2 teaspoon to fold into the finished ice cream.

SERVES

one quart with extra brittle for second batch

PREP & COOK TIME

1 hour of active time + 4 hours chilling

DIFFICULTY

medium

Developing an ice cream recipe is a balancing act. Water, milk solids, and sugar must be balanced in order to create the ideal texture and avoid unwanted iciness. French style ice creams use egg yolks to create a rich custard with a lush mouthfeel. American or Philly style ice creams skip the eggs and rely on just dairy and sugar to create a more dense ice cream ripe for scooping. Modern ice cream bases have improved on the Philly formula with powdered milk and stabilizers, both of which trap water to create a smooth ice cream. A new player in the ice cream realm is freeze dried fruit. This ingredient is packed with fiber and in powdered form it loves to absorb the water found in milk and cream. Not only does it thicken the ice cream and help to avoid the growth of large ice crystals but it’s also packed with concentrated bright flavor.

Black Pepper Cookie Brittle

227g unsalted butter
95g white sugar
80g light brown sugar
1 large egg white
240g all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

THIS RECIPE FEATURES

Milly Pepper tin of Black Pepper on white background.

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Fresh Black Pepper

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DIRECTIONS

Preheat the oven to 350°F with a rack in the upper middle position. Line a sheet tray with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 4 minutes.
With the mixer on low, add the egg white and mix until smooth. Scrape down the bowl.
Add the flour, baking soda, salt, and pepper. Mix on low until the dry ingredients are incorporated and the batter is free of dry streaks.
Spread the batter onto the parchment-lined sheet tray, just under 1/4 inch thick.
Bake for 12–17 minutes, until golden brown and firm. Cool completely on the tray, then crumble into pieces.

Strawberry Ice Cream

125g white sugar
30g milk powder
1/4 teaspoon kosher salt
36g powdered freeze dried strawberries, plus 14–28g roughly crushed for folding in
400g whole milk
400g heavy cream
75g honey

DIRECTIONS

Whisk together the sugar, milk powder, salt, and powdered strawberries in a small bowl. Set aside.
Add the milk, heavy cream, and honey to a medium saucepan. Warm over medium-low heat, whisking occasionally, until just steaming.
Whisk in the sugar mixture and bring to a boil for about 1 minute. Remove from heat and use an immersion blender to fully incorporate the strawberries.
Pour into a bowl set over ice, or a wide shallow dish, and chill for at least 4 hours or overnight.
Churn in an ice cream machine per manufacturer's instructions. Pack in layers with the cookie brittle crumbles and extra crushed strawberries, then freeze until solid. Let sit at room temperature for 10 minutes before scooping.

Strawberry black pepper ice cream with cookie brittle in a loaf pan

Close-up of strawberry ice cream swirled with black pepper cookie brittle

Loaf pan of strawberry black pepper ice cream with a scoop taken out

recipe author

jordan smith

Jordan is a Brooklyn based baker and recipe developer. You can find him on Instagram at @helloitsjordansmith and find his recipes via his newsletter, Save Me A Slice. He hosts pastry pop ups regularly in New York.

photo credit: jessie yuchen

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