An ice cream with an intense aroma of the black pepper.
Melt the milk chocolate in bain-marie method. Set aside to warm.
Put the milk into a large, heavy bottom saucepan. Add salep and sugar.
Salep is a flour made from the root of the Early Purple Orchid, that makes the ice cream thick and sticky.
Bring to boil by stirring it constantly until the mixture turns thick.
Pour gently the melted chocolate to the mixture and stir until it is smooth.
Add the black peppers and broken dark chocolate pieces.
Spoon it into ice molds and let it cool in the freezer. To prevent it from crystallization, take it out of the freezer after 2 hours and beat it well with a mixer. Then chill thoroughly.
If you have an ice cream machine, freeze it according to the manufacturer’s instructions.
Drizzle the crushed pistachios over the ice cream before serving.
