- 1 pound strawberries, leaves and stems removed, sugared with ¼ cup sugar
- 1 cup heavy whipping cream
- 2 cups whole milk
- ¾ cup sugar
- 8 egg yolks
- 2 teaspoons fresh ground pink pepper
- ½ teaspoon salt
- 1 pinch lemon zest
Purée the sugared strawberries and set aside.
Heat milk, cream and sugar at low temperature until sugar dissolves. Add yolks to milk and pulse with immersion blender.
Heat custard to 170°F, then immediately remove from heat and strain. Use an immersion blender to mix in strawberry, lemon zest, salt and pepper. Chill for 1 hour, or until cool to the touch.
Transfer to an ice cream machine and churn until semi-solid. Once finished churning, immediately remove from machine and serve or scoop into freezer-safe container then place in freezer.
About this recipe
Wine Pairing suggestion from Sommelier Rachel DelRocco. All I want with strawberries, peppercorn, and chocolate is rosé. Dandy Rosé is a project from a sommelier and consultant in Austin, Rae Wilson, and the fruit notes seem like a dream with this dish.