Heat the oven to 300°F. Line a sheet pan with parchment paper.¼ teaspoon xanthan gum¾ cup Strawberry Puree , very cold⅛ teaspoon freshly ground black pepperStrawberry puree:
Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they’re cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce.
Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base.
Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer until firm, at least 6 hours. It will keep for up to 3 months.by Tyler Malek and JJ Goode copyright © 2019. Photographs by Andrew Thomas Lee. Published by Clarkson Potter, an imprint of Penguin Random House.
Black pepper on ice cream is life!
That sounds FANTASTIC!😍🍦😍
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