Grilled Strawberries With Black Pepper Ice Cream

“Most of the prep can be done long in advance. For the grilled strawberries, a grill pan or George Foreman gill may be used for that that one last minute step. An elegant dessert just looking for a special party.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minute or until slightly softened. Gently stir in pepper. Place in freezer until firm.
  2. Make cocoa wafers - or buy prepared chocolate wafers.
  3. Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves onto each skewer.
  4. Grill skewers, cut sides down, about 4 minute or until grill marks form.
  5. For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoons Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
  6. To make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
  7. To make Cocoa Wafers: Cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough.
  8. Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to 3/8-inch thickness.
  9. With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F oven 10 to 12 minute or just until set; wafers will firm as they cool.

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