Experimented in the kitchen today and ended up with roasted red pepper ice cream. It might sound unusual, but roasting brings out the natural sweetness of the peppers, and that flavor shines through in the finished ice cream. Sweet, smooth, and absolutely delicious—made with goat milk from our goats, egg yolks from our free-ranging hens, and peppers from the garden. The vibrant color results from the combination of the red peppers and golden yolks, nothing extra added.
by OriginalAuskan
12 Comments
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Recipe:
Custard base:
1 quart goat milk
6 egg yolks
½ cup sugar
2 tsp vanilla
Combine all and heat while stirring constantly until it thickens, then cool.
Roasted Red Peppers:
Grill or broil sweet red peppers until the skin starts to blister. Immediately place them in a bowl with a tight fitting lid or plastic wrap to steam for an additional 15 mins. Once cool, remove tops and seeds.
To make the ice cream, place peppers and custard in the blender and blend until smooth and well combined. Process in your ice cream maker. For this batch I used my Ninja Creami.
Wow, I see the vision. It has never crossed my mind, but your description made my mouth water!
How cool that you provided all of the ingredients! How’s the goat milk flavor with something vegetal?
This sounds good! I’m imagining a sesame seed brittle would be an amazing topping for this
I would never think of this. But I’m intrigued
That texture looks unreal with only goat milk without cream using ninja creami, it’s almost similar to my lello’s output with cream.
🤔🤔
Ngl I thought this was peanut butter at first glance.
Gosh- a taste of goat milk roasted pepper ice cream from a nubian, no less?!? Wow, thanks, but I will pass.
Interesting! I’ve made this before (with my normal custard base) but it ended up tasting kind of like strawberry — not super red pepper-y.
I’m here for it! the goat milk is a nice touch.
Some pomegranate molasses & candied walnuts might be an interesting addition.