Grilled Strawberries With Black Pepper Ice Cream |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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 |
1 1/2 pints premium vanilla ice cream |
1 1/2 tablespoons medium ground black pepper |
port syrup |
1/2 cup ruby port |
1/4 cup sugar |
cocoa wafers |
1/4 cup sugar |
3 tablespoons butter |
2 tablespoons cocoa |
1/4 teaspoon vanilla extract |
pinch salt |
1/3 cup all-purpose flour |
12 fresh rosemary skewers |
24 fresh california strawberries, stemmed and halved |
Directions:
1. 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.
2. To make Port Syrup
3. , in saucepan, simmer port and sugar until reduced to 1/3 cup. Chill
4. . To make Cocoa Wafers,
5. 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.
6. 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.
7. 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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