Ice cream:

Mix egg yolks with . cup (1mL) sugar until thick¬ened; set aside.

In a saucepan over medium heat, combine remaining sugar with milk, salt, cream and vanilla extract. Whisk well, then bring to a gentle simmer, stirring with a wooden spoon. Remove from heat and slowly add 1 cup (250 mL) cream mixture into egg mix to temper, whisking continuously. Over medium-high heat, add warmed egg mixture to remaining cream mixture; continue to cook and stir until it thickens and coats the back of the wooden spoon.

Strain mixture to ensure the final result is nice and smooth. Place custard over an ice bath, stirring occasionally until cooled. Place custard in fridge to chill for 2 to 4 hours.

Once cold, place the custard in the chilled ice cream reservoir and churn. Add the peppered strawberry jam during the final 10 minutes. Pour ice cream into a 9x13 baking pan and cover with plastic wrap. Freeze for 4 hours.

Peppered Strawberry Jam:

Remove the hulls from strawberries, and cut the ber¬ries in half. In a skillet, melt butter and add sugar. Stir constantly until sugar is a caramel colour, then add orange juice. Add strawberries and let simmer in syrup for a few minutes. Add fresh ground pepper, and cook for 5 to 7 minutes, until thickened. Cool and refrigerate. Makes 1/3 cup (75 mL).

Sea Salt Caramel Ice Cream Topping

In a skillet, over medium-high heat, melt butter. Stir in brown sugar, add condensed milk and bring to a boil. Cook for 4 to 6 minutes until thick and golden brown, stirring continuously. Remove from heat to cool. Makes 1 cup.