Ingredients
4 tablespoons unsweetened cocoa
2 teaspoons of coarsely ground black pepper, my tip: Kampot Noir
2 teaspoons of coarsely ground white pepper, my tip: Kampot Blanc
150 g sugar
400 ml milk
1 vanilla pod
300 ml double cream
Makes about 1 liter of ice cream
production
Put the cocoa, pepper, sugar and milk in a saucepan. Bring everything to the boil, then reduce the heat and let it cook for another five minutes. Then pour the mixture into a bowl and place it in a water bath to cool quickly.
Scrape the vanilla out of the pod and mix it together with the cream and add it to the cold chocolate mixture until everything is well mixed and the mixture is one.
The mixture is then poured into a refrigerated container and frozen for 2 hours until the mixture solidifies around the edges.
Now stir the mixture well again to avoid ice crystals. Repeat this process once or twice if possible until the ice cream is completely frozen.
Defrost the ice cream in the refrigerator about 20 to 25 minutes before consumption.
Enjoy chocolate ice cream on its own, on cake or with hot raspberries.
