Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Habanero-Honey Goat’s Milk Fried Ice Cream

Taff Mayberry's Habanero-Honey Goat’s Milk Fried Ice Cream. Photo by John Shea.

White chocolate-pink peppercorn cream, raspberry jam, goat’s milk ice cream and coating by Taff Mayberry of Slake in Austin, TX.


Yield: about 12 servings

White Chocolate-Pink Peppercorn Cream:

  • 8.5 oz/242 g almond milk
  • 12 oz/340 g white chocolate couverture
  • 1 tsp pure vanilla extract
  • 1 tsp pink peppercorns

1. Melt chocolate and almond milk together over low heat until smooth. Add extract. Cool.

2. Pound peppercorns until just cracked. Stir into cool cream. Set aside.

Raspberry Jam:

  • 1 lb/454 g IQF raspberries
  • 0.6 oz/17 g instant Clear Jel
  • 3.2 oz/91 g extra-fine granulated sugar
  • 1/4 tsp vanilla extract

Thaw raspberries. Combine with vanilla extract. Whisk sugar and clear jel together and pour over fruit. Working quickly after combining, thoroughly toss fruit and sugar mixture. Let stand until thickened and sugar dissolves.

Goat’s Milk Ice Cream:

(Yield: about 2 quarts)

  • 1 Bourbon vanilla bean
  • 34 oz/966 g heavy cream
  • 17 oz/484 g non-homogenized goat’s milk
  • 8.8 oz/252 g honey
  • 1/4 tsp kosher salt
  • 1 Tbs habanero purée (more or less to suit individual tastes)
  • 2 large eggs
  • 4 large yolks
  • 4.7 oz/133 g extra-fine granulated sugar
  • 1 tsp pure vanilla extract

1. Split and scrape vanilla bean, adding pod and seeds to saucepan with cream, goat’s milk, honey, and salt. Heat to scalding. Add desired amount of habanero purée and let stand off heat 5-10 minutes.

2. Beat eggs, yolks, sugar, and extract together, being careful to avoid sugar burn. Temper hot cream mixture into egg mixture. Strain. Cool to 40°F, spin according to individual ice cream maker’s specifications. Hard freeze.

3. Form into quenelles or scoop ice cream. Hard freeze again.


  • 1 qt/946 ml Frosted Flakes, pulverized
  • 4 large eggs
  • 1.76 oz/50 g extra-fine granulated sugar
  • Peanut oil, for frying

1. Coat the ice cream in the cereal flakes, pressing to ensure even coating. Hard freeze.

2. Whisk sugar and eggs to form egg wash. Egg-wash the ice cream, pressing into flakes to coat. Hard freeze, repeat and hard freeze once more.

3. Bring peanut oil to 400-425°F, depending on fryer. Fry ice cream for about a minute, until golden brown. Carefully place on rack to drain just until hardened. Plate with White Chocolate-Pink Peppercorn Cream and Raspberry Jam.


Click here to read more about this and related recipes in the article "Fried and True."

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