Grilled Strawberries with Black Pepper Ice Cream
Courtesy of California Strawberry Commission
Servings: 6
Prep Time: 45 Min.
Cook Time: 35 Min.
Prep Time: 45 Min.
Cook Time: 35 Min.
What you need:
* 1 1/2 pints premium vanilla ice cream
* 1 1/2 Tbsp. medium ground black pepper
* 12 fresh rosemary skewers
* 24 fresh California strawberries, stemmed and halved
Port Syrup:
* 1/2 c. ruby port
* 1/4 c. sugar
Cocoa Wafers:
* 1/4 c. sugar
* 3 Tbsp. butter
* 2 Tbsp. cocoa
* 1/4 tsp. vanilla extract
* Pinch salt
* 1/3 c. all-purpose flour
* 1 1/2 Tbsp. medium ground black pepper
* 12 fresh rosemary skewers
* 24 fresh California strawberries, stemmed and halved
Port Syrup:
* 1/2 c. ruby port
* 1/4 c. sugar
Cocoa Wafers:
* 1/4 c. sugar
* 3 Tbsp. butter
* 2 Tbsp. cocoa
* 1/4 tsp. vanilla extract
* Pinch salt
* 1/3 c. all-purpose flour
What to do:
To make Black Pepper Ice Cream:
1. Place ice cream in refrigerator for about 30 min. or until slightly softened. Gently stir in pepper. Place in freezer until firm.
2. Make cocoa wafers - or buy prepared chocolate wafers.
3. Strip leaves from rosemary skewers, leaving 2 to 3 in. of leaves at the top. Thread 4 strawberries halves onto each skewer.
4. Grill skewers, cut sides down, about 4 min. or until grill marks form.
5. For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 Tbsp. Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
To make Port Syrup:
1. In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
To make Cocoa Wafers
1. Cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 tsp. 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 oven 10 to 12 min. or just until set; wafers will firm as they cool.
1. Place ice cream in refrigerator for about 30 min. or until slightly softened. Gently stir in pepper. Place in freezer until firm.
2. Make cocoa wafers - or buy prepared chocolate wafers.
3. Strip leaves from rosemary skewers, leaving 2 to 3 in. of leaves at the top. Thread 4 strawberries halves onto each skewer.
4. Grill skewers, cut sides down, about 4 min. or until grill marks form.
5. For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 Tbsp. Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
To make Port Syrup:
1. In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
To make Cocoa Wafers
1. Cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 tsp. 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 oven 10 to 12 min. or just until set; wafers will firm as they cool.