- 500 gm (2 punnets) strawberries, hulled and thinly sliced
- 2 tbsp Grand Marnier
- 1 tsp caster sugar
- 2-3 tsp kampot peppercorns, to taste
- 660 ml milk (2⅔ cups)
- 110 ml thickened cream
- 155 gm caster sugar
- 4 egg yolks
- 1For 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.
- 2Combine 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.
Kampot peppercorns are available from Herbie’s Spices (herbies.com.au) 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 Drink suggestion by Andrew Barry