Kampot pepper ice-cream with strawberries

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.

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.