Black pepper might seem like an odd addition to ice cream, but when paired with a rich base, smooth honey balsamic and fresh strawberries the spice adds a welcome woodiness. This summer treat bursts with so many flavors, it's hard to choose which one we like best!
Recipe courtesy of Salt & Straw
For the ice cream
- 3/4 Cups Strawberry puree (recipe follows)
- 1/4 Cup honey balsamic vinegar (very cold)
- 1/8 Teaspoon freshly (and very finely) ground black pepper
- 3 Cups Ice cream base
- 3/4 Cups strawberry jam (very cold)
- 10 Ounces (about 1 pint) ripe strawberries, hulled and halved
- 1/4 Cup honey
For the ice cream
Step 1: In a bowl, combine 3/4 cups strawberry puree, 1/4 cups vinegar, and 1/8 teaspoon black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into anice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
Step 2: Stir 3/4 cup jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
Step 3: Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
Step 1: Heat the oven to 300°F. Line a sheet pan with parchment paper.
Step 2: Spread 10 ounces strawberries out evenly on the lined sheet pan and drizzle them with 1/4 cup honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they’re cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
Step 3: Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.