Strawberry and Black Pepper Ice Cream

Similar to my strawberry balsamic ice cream, black pepper accents enhance the strawberry flavor and add a subtle warmth to a cool ice cream dish. 

Happy day after Super Bowl!!! That is, unless you are a Steelers fan. In that case, take a mental health day and go back to bed. I know I want to, and I'm not even a big fan! ...probably just the Monday morning talking...or the busy weekend of cooking, shopping, and baking in preparation for the big game. Turns out I spend far too much time in German grocers reading syrup bottle labels, to be a productive member of society (read: good person who sleeps at night instead of bakes into the wee hours of the morning)...but finding Elderflower (light and dark) syrup is just a wee bit too interesting to pass over.

Also interesting......what to do when your friend asks for a batch of your strawberry balsamic ice cream, you are half way through making it, go to add the balsamic and it's not there. Not anywhere. I've been re-arranging my kitchen (continuously) and I'm sure I've mislaid it, but where? I honestly looked everywhere I could think of! Well? Strawberry Black Pepper is actually the first ice cream I made after getting an ice cream maker. I made it for the college football championship last year (when Alabama won, Roll Tide, Roll Tide, Roll), so for another championship game, out comes the strawberry black pepper. :) But make sure you really grind the pepper well, as it can be a tad bit jarring to suddenly get a large clump of pepper in your mouth all at once!

Strawberry and Black Pepper Ice Cream

2 eggs
3/4 cups sugar
2 cups cream
1 cup milk
1/2 cup strawberry jelly
1/2 tsp. black pepper, freshly ground

In a stand mixer combine the eggs and sugar.  Beat for one minute until light and fluffy.

Gently mix in the cream, milk, strawberry jelly, and black pepper. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

Enjoy!