CHERRY AND BLACK PEPPER ICE CREAM WITH A BALSAMIC TOFFEE SYRUP
When life gives you popsicles that won’t freeze, you just have to make ice cream instead.
This recipe was originally meant to be for cherry and black pepper popsicles with a balsamic toffee glaze, but unfortunately my freezer decided to let me down at the last minute. In actual fact it let me down for about 23 hours… which was exactly how long I waited before figuring out that it just wasn’t going to happen and that I would have to get creative.
If you’re more in the mood for a popsicle then forego the milk and cream and show off with your fancy functioning freezer, and if ice cream is more your thing then add the cream and milk and pour through an ice cream maker. I don’t have an ice cream maker, but used one of these nifty devices. You just pour your ingredients in and, as per their instructions, get shaking for 3 minutes (it was 12 minutes for me, but hey - at least you negate any calories that you eventually consume).
Either way, it really does taste delicious. The sweetness of the cherries with the kick of black pepper makes it feel comforting, fiery and a little grown up. And the balsamic toffee syrup is the show stopper. I can eat this straight out of the pan with a spoon, and I’ve been pouring it over everything from pancakes to popcorn. And it’s all really easy to make, so if you want to look impressive with minimal effort then this is the recipe for you.
If you make this, I would love to hear how it turned out!
Cherry and Black Pepper Ice Cream
*for popsicles leave out the cream and milk and put straight into freezer moulds
50g caster sugar
3 tbsp water
Squeeze of lemon juice
25 black peppercorns, finely ground
360ml double cream
Heat the sugar and water in a saucepan, over a medium heat, and simmer until the sugar has dissolved. Remove the stones and stalks from the cherries and add to a blender with the sugar syrup, lemon juice, and freshly ground black pepper (for popsicles - freeze now)
In a separate pan heat the cream, over a medium heat, until small bubbles appear around the edge of the pan. Remove from the heat and add the milk, then let cool to room temperature. Once cooled, combine with the cherry and black pepper mixture and freeze according to your ice cream manufacturers instructions.
Balsamic Toffee Syrup
236ml balsamic vinegar
2 tbsp caster sugar
2-3 tbsp double cream
Pour the balsamic vinegar into a pan over a low heat and add the sugar stirring slowly until it dissolves. Let that simmer on low for about 15 minutes and when it starts to really bubble up and become thick, remove it from the heat and let cool slightly, then slowly add a little double cream, stirring as you go. As it cools it will become runny and caramelised. Store in an airtight container, and this should last for a few days.