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.
oh.Â oh gosh.