Grilled Strawberries With Black Pepper Ice Cream

• 1 12 pints premium vanilla ice cream
• 1 12 tablespoons medium ground black pepper
• 12 fresh rosemary skewers
• 24 fresh strawberries, stemmed and halved
• 12 cup ruby port
• 14 cup sugar
• 14 cup sugar
• 3 tablespoons butter
• 2 tablespoons cocoa
• 14 teaspoon vanilla extract
• 1 pinch salt
• 13 cup all-purpose flour

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

vanilla ice cream, ground black pepper, rosemary skewers, fresh strawberries, ruby port, sugar, sugar, butter, cocoa, vanilla, salt, flour

Taken from www.food.com/recipe/grilled-strawberries-with-black-pepper-ice-cream-490191 (may not work)