Description
A recipe for Grilled Strawberries With Black Pepper Ice Cream

Ingredients

• Black Pepper Ice Cream
  
• 1 1/2 pints premium vanilla ice cream
  
• 1 1/2 tablespoons medium ground black pepper
  
• Port Syrup
  
• 1/2 cup ruby port
  
• 1/4 cup sugar
  
• Cocoa Wafers
  
• 1/4 cup sugar
  
• 3 tablespoons butter
  
• 2 tablespoons cocoa
  
• 1/4 teaspoon vanilla extract
  
• Pinch salt
  
• 1/3 cup all-purpose flour
  
• Grilled Strawberries
  
• 12 fresh rosemary skewers
  
• 24 fresh California strawberries, stemmed and quartered lengthwise

Preparation
Prep time: 45 minutes | Cook time: 35 minutes

For Black Pepper Ice Cream, place ice cream in refrigerator about 30 minutes or until slightly softened. Gently stir in pepper. Place in freezer until firm.

For Port Syrup, simmer port and sugar in saucepan until reduced to 1/3 cup. Chill.

For Cocoa Wafers, cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough. Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces plastic wrap to 1/4-inch thickness. With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F oven 8 to 10 minutes or just until set; wafers will firm as they cool.

Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves onto each skewer. Grill skewers, cut sides down, about 4 minutes or until grill marks form.

For each serving, place 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.

Nutrition
no information available

Serves
Makes: 6 servings

Variations
no information available