Pepper Ice Cream

Roast pepper in a saucepan without fat over medium heat. Add cream, milk, let it boil, remove from heat and let it stand for 15 minutes.

Beat egg yolks with sugar and 1 pinch of salt until creamy, add pepper cream while stirring through a sieve. Beat the mixture over a hot water bath until it is thick and creamy just before boiling.

Pour cream through a sieve onto the chopped cooking chocolate, season with Cointreau and rum. Cool over iced water while stirring.

Freeze in ice cream maker. If still too soft, pour into a suitable bowl and freeze for 1 hour.

Cut ice cream into balls and bring to table with fruit.

Tip: Always use aromatic spices to enhance your dishes!

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