andrews black pepper ice cream
- 2 cartons of double cream (156ml per carton I think)
- 1 carton measure of coconut milk.
- 4 tbsp sugar
- 4 egg yolks
- 1 tbsp crushed black peppercorns
- 1 tbsp balsamic vinegar.
Put the cream, coconut milk and half the sugar into a pan and bring to just below boiling point. In the meantime beat the rest of the sugar with the egg yolks until the sugar is dissolved and you have a pale yellow paste. Pour the cream mixture into this paste and mix well. Return the whole lot to the pan and put on a low heat, stirring continuously until the custard becomes thick enough to coat the back of a wooden spoon. Put to one side to cool. When cold, pour into the ice cream maker and add the peppercorns and vinegar.
Serve with strawberries, plenty of strawberries.