Grilled Strawberries With Black Pepper Ice Cream

1. 1

   To make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minute or until slightly softened.

2. 2

   Gently stir in pepper.

3. 3

   Place in freezer until firm.

4. 4

   Make cocoa wafers - or buy prepared chocolate wafers.

5. 5

   Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top.

6. 6

   Thread 4 strawberries halves onto each skewer.

7. 7

   Grill skewers, cut sides down, about 4 minute or until grill marks form.

8. 8

   For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream.

9. 9

   Spoon 1 tablespoons Port Syrup onto ice cream.

10. 10

    Garnish with 2 Cocoa Wafers.

11. 11

    To make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup.

12. 12

    Chill.

13. 13

    To make Cocoa Wafers: Cream sugar and butter.

14. 14

    Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated.

15. 15

    If needed, add up to 2 teaspoons of water to make firm but pliable dough.

16. 16

    Form into a flat disc between 2 pieces of plastic wrap; chill.

17. 17

    Roll between 2 pieces of plastic wrap to 3/8-inch thickness.

18. 18

    With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long.

19. 19

    Place on parchment-lined sheet pan.

20. 20

    Bake in 325F oven 10 to 12 minute or just until set; wafers will firm as they cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.