Roasted Strawberry and Black Pepper Gelato Recipe
Prep Time:
12 hours, 20 minutes
Cook Time:
10 minutes
Servings:
12 Servings
Ingredients
  • 14 ounces of strawberries, hulled
  • 1 cup + 1 tablespoon granulated sugar, divided
  • 3 cups whole milk
  • ½ cup heavy cream
  • 8 each egg yolks
  • 2 teaspoons fresh cracked black pepper
Directions
  1. Heat an oven to 400 F. Toss the strawberries with 1 tablespoon granulated sugar. Transfer to a baking sheet lined with parchment or a silicone baking mat and bake until berries are softened and juicy, about 16 minutes. Set aside.
  2. Bring the milk, cream, and a ½ cup of the remaining sugar to a boil. Remove from heat.
  3. In a small bowl, whisk the yolks with the remaining ½ cup of sugar. Use a ladle to pour the hot milk mixture into the yolk mixture 1 teaspoon at a time. After roughly ¼ cup of the milk has been added, stir in a few tablespoons at a time until half the milk mixture has been added.
  4. Whisk the tempered egg mixture into the pot with the rest of the milk. Continuously whisk the combined mixture as you heat it to 170 F over medium to medium-low heat. Remove from heat. Strain into a clean container.
  5. Blend the strawberries in a blender until smooth. Whisk into strained ice cream base along with black pepper. Refrigerate overnight.
  6. The following day, process per ice cream maker directions. Freeze for 2 hours to firm.