Description
Strawberries and cream – was there ever a more iconic duo? We’re taking the classic flavour pairings of strawberries and cream, and adding zingy, citrusy pink peppercorns to this dreamy, creamy, no-churn ice cream.
Ingredients
Units
- 600g strawberries
- 1 Tbsp white sugar
- 1/2 tsp pink peppercorns
- 600 ml double/whipping cream
- 1 tin condensed milk
- 1 tsp vanilla
Instructions
- Cut the tops off the strawberries. Halve the strawberries and sprinkle them liberally with sugar. Crush the pink peppercorns and add them to the strawberries. Place onto a baking tray and roast at 190 degrees C for 10 minutes, or at 190 for 15-20 minutes in a convection oven.
- Mash the roasted strawberries to a chunky puree consistency.
- Whip 300ml of double/whipping cream until soft peaks form. Fold in one tin of condensed milk.
- Fold in one-half of the mashed strawberries until the mixture is well combined, and freeze for 4 hours. Remove from the freezer, fold in the remaining strawberry puree to create a ‘ripple’, and freeze solid.
- Once frozen, serve and enjoy!
- Category: Dessert
- Method: Freeze
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 712.6kcal
- Sugar: 46.34g
- Sodium: 120.67mg
- Fat: 52.02g
- Saturated Fat: 31.93g
- Unsaturated Fat: 2.01g
- Trans Fat: 1.42g
- Carbohydrates: 49.04g
- Fiber: 1.97g
- Protein: 5.88g
- Cholesterol: 146.19mg