Grilled Strawberries With Black Pepper Ice Cream

Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

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.

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.