Toasted Pepper, Lemon and Strawberry Swirl Ice Cream

Black pepper is a surprising companion to sweet summer berries and here adds an addictively spicy base note to a creamy lemon- and strawberry-infused ice cream. Have fun with your guests when asking them to guess the flavour; they will be mystified when trying to settle on the secret ingredient but will be instantly converted to its aromatic charms.

Photo by Manja Wachsmuth, Spice Health Heroes

Serves 6

Ingredients

For the Ice Cream:
zest of 2 lemons
100g (3½oz/½ cup) caster (superfine) sugar
1½ tsp black peppercorns, toasted and ground
pinch salt
150ml (2/3 cup) freshly squeezed lemon juice
480ml (2 cups) crème fraîche

For the Strawberry Compote:
340g (12oz) strawberries
100g (3½oz./½ cup) caster (superfine) sugar
2 tsp limoncello
pinch salt

Directions

Put the lemon zest, sugar, peppercorns and salt into the bowl of a food processor or blender and process until the zest is fine and well combined. Add the lemon juice and blend until the sugar dissolves. With the motor running, add the crème fraîche. Cover and chill for 1–3 hours to allow the flavours to meld.

Wash, hull and slice the strawberries into a bowl. Add the sugar, limoncello and a pinch of salt and fold until the strawberries are coated. Lightly mash with a fork. Cover and let stand for an hour, stirring occasionally, then chill for 1–3 hours.

Freeze the lemon mixture in an ice-cream maker, following the manufacturer’s instructions, or pour into a dish and freeze, stirring occasionally, until frozen.

Layer a third of the lemon ice cream into a freezer container, then add a third of the strawberry compote. Repeat these layers twice more, then cover and freeze.

Cardamom Carmel Orange Ice Cream

A bit of spiced decadence, this recipe is nevertheless a leaner style of ice cream containing no egg yolks and only half the amount of double (heavy)/whipping cream.

Photo by Manja Wachsmuth, Spice Health Heroes

Makes 1 Litre (1 Quart)

Ingredients

For the Carmel:
5 black cardamom pods, cracked
1 tsp (about 8–10) green cardamom pods, cracked
120ml (½ cup) fresh orange juice, strained
1 tbsp lemon juice
zest of ½ orange
300g (10½oz/1½ cups) granulated sugar
1 vanilla pod (bean), split and cut into 8 pieces
120ml (½ cup) double (heavy) cream
1 tbsp coconut oil

For the Ice Cream:
240ml (1 cup) coconut cream
240ml (1 cup) whipping cream
100g (3½oz/½ cup) granulated sugar
large pinch salt
1 tbsp white rum (optional)
2 egg whites, at room temperature

Directions

Dry-toast the cardamom in a small pan then roughly grind the pods and seeds in a mortar and pestle.

For the caramel, in a small pan, heat the orange and lemon juice, orange zest, sugar, cardamom, half the vanilla pod (bean) pieces (reserve the remainder for the ice cream) and a pinch of salt to a simmer, taking care it doesn’t bubble over. Stir occasionally and cook until the sauce is as thick as honey. Whisk in the cream and coconut oil until well blended. Let it stand for 10 minutes off the heat, then strain out the larger pieces of cardamom and cool completely. Cover and chill until needed.

To make the ice cream, in a medium pan, heat the coconut cream and whipping cream with three quarters of the sugar, the reserved half vanilla pod (bean) pieces and a large pinch of salt until steamy and the sugar has dissolved. Turn off the heat, whisk to help cool and add the rum if using. Cover and chill until cold.

Beat the egg whites in a bowl with a whisk or electric mixer until frothy. Stream in the remaining sugar and continue to whip until the whites form shiny stiff peaks.

Fold the cream into the meringue in stages until incorporated.

Freeze in an ice-cream maker according to manufacturer’s instructions. Scoop one third of the ice cream into a container then spoon the caramel on top. Repeat the layers. Cover with cling film (plastic wrap) and freeze until firm.