This ice-cream sundae is a play on the classic pairing of pepper and strawberry. This recipe works best if you use an ice-cream maker.






Skill level

Average: 3.5 (23 votes)


  • 500 ml (2 cups/18 fl oz) milk
  • 500 ml (2 cups/18 fl oz) double (thick) cream
  • 20 black peppercorns
  • 10 large egg yolks
  • 250 g (9 oz) golden caster or raw sugar

Strawberry ripple

  • 100 g (4 oz) strawberries, hulled and halved
  • 50 g (2oz) golden caster or raw sugar
  • 3 tsp coarsely ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Churning time 1 hour

In large saucepan over a medium heat, warm the milk, cream and peppercorns together for about 10 minutes until just about to boil.

In a large bowl, whisk together the egg yolks and sugar, and slowly pour the hot milk mixture over them, whisking constantly.

Return the egg and milk mixture to the pan and cook slowly, stirring with a wooden spoon. Leave to cool and then pass through a sieve to remove the peppercorns. Transfer to an ice-cream maker and churn until frozen, following the manufacturer’s instructions.

Meanwhile, mash the strawberries with the sugar, then use a spatula to push them through a sieve so you have a smooth purée.

Stir the ground black pepper and the strawberry purée through the ice-cream and serve.