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Grilled Strawberries with Black Pepper Ice Cream

Grilled Strawberries with Black Pepper Ice CreamRecipe courtesy of California Strawberry Commission.

Recipe Ingredients:

Cocoa Wafers:
1/4 cup granulated sugar
3 tablespoons butter
2 tablespoons cocoa
1/4 teaspoon vanilla extract
Pinch salt
1/3 cup all-purpose flour

Port Syrup:
1/2 cup ruby port
1/4 cup granulated sugar

Black Pepper Ice Cream:
1 1/2 pints premium vanilla extract ice cream
1 1/2 tablespoons medium ground black pepper
12 fresh rosemary skewers
24 fresh California strawberries, stemmed and halved

Cooking Directions:

  1. To Make Cocoa Wafers*: Cream sugar and butter. Mix in cocoa, vanilla extract and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoon of water to make firm but pliable dough.
  2. Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to 3/8-inch thickness.
  3. With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F (160°C) oven 10 to 12 minutes or just until set; wafers will firm as they cool.
  4. To Make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
  5. To Make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minutes or until slightly softened. Gently stir in pepper. Place in freezer until firm.
  6. Strip leaves from rosemary skewers, leaving 2 to 3-inch of leaves at the top. Thread 4 strawberries halves onto each skewer.
  7. Grill skewers, cut sides down, about 4 minutes or until grill marks form.
  8. For Each Serving: Place a 1/2-cup scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoon Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.

Makes 6 servings.

*Or buy prepared chocolate wafers.

Recipe and photograph courtesy of California Strawberry Commission. Used with permission.