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Kampot pepper ice-cream with strawberries

"I love contrasting flavours and textures, such as fruit with salt and chilli, which is very South East Asian," says Anchovy chef Thi Le. "The pepper ice-cream offers this contrast of heat and sweetness. The roasty flavour of peppercorns with fresh fruit like strawberries or watermelon makes a great match. I'd been toying with the idea of a pepper ice-cream for a few years but it was not till I discovered kampot red peppercorns that the dessert really came to life."

You'll need

500 gm (2 punnets) strawberries, hulled and thinly sliced 2 tbsp Grand Marnier 1 tsp caster sugar   Kampot pepper ice-cream 2-3 tsp kampot peppercorns, to taste 660 ml (2⅔ cups) milk 110 ml thickened cream 155 gm caster sugar 4 egg yolks


  • 01
  • For kampot pepper ice-cream, dry-roast peppercorns in a saucepan over medium-high heat until fragrant (1½-2 minutes; see cook’s notes p200). Remove from pan, cool for 5 minutes, then finely grind in a spice grinder or with a mortar and pestle. Transfer to a saucepan, add milk and cream and bring to a simmer. Meanwhile, whisk sugar and egg yolks in a bowl until pale (30 seconds to 1 minute), then, whisking continuously, gradually add milk mixture. Return to pan over low heat and stir continuously until mixture reaches 82C on a sugar thermometer and just coats the spoon (10-15 minutes). Strain through a fine sieve into a bowl placed over iced water and stir occasionally until chilled (1-1½ hours). Churn in an ice-cream machine and freeze until required. This is best served on the day it’s made.
  • 02
  • Combine strawberries, Grand Marnier and sugar in a bowl, and stand for strawberries to macerate and release juices (15-20 minutes). Serve strawberries with a scoop of kampot pepper ice-cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

Kampot peppercorns are available from Herbie’s Spices ( and select Asian supermarkets.

Drink Suggestion

Wine suggestion Liquid Rock ’n’ Roll “Sweet Soul” Gewürztraminer Ice Wine 2014, King Valley – this ice wine-styled sticky has mountains of complexity, and classic Gewürz-like spice, plus a balance of ripe fruit intensity and underlying acidity

Featured in

Sep 2016

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