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Salt and Pepper Ice cream with Seasonal Fruits

Serves 6-8


  • 350ml Australian thickened cream
  • 175ml Australian milk
  • 125g Australian mascarpone cheese
  • 200g sugar
  • 1 egg
  • 1 teaspoon vanilla extract or essence
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon finely ground sea salt
Download Recipe (PDF)


  1. 1. Heat cream, milk and cheese till near boiling point. Beat egg, sugar and vanilla until pale and creamy, stir into cream mixture. Cook gently without boiling over low heat for 5 minutes, until the mixture just coats the back of a spoon. Cool.
  2. 2. Ice cream maker method:
  3. Add salt and pepper to cooled custard, then freeze in an ice cream maker until firm before transferring to a container and allowing to freeze completely.
  4. Freezer method:
  5. Freeze the mixture until semi solid, remove from the freezer and beat with electric beaters until smooth and thick, stir in the salt and pepper then freeze until solid.
  6. Serve Salt and Pepper Ice cream with seasonal fruits, try macerated strawberries, char-grilled pineapple, rockmelon, mango or fresh berries.


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