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Alberta Pheasant Egg Ice Cream |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 03 June 2017 at 20:32 |
Oh wow! Frozen custard!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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This looks exceptionally extraordinary !!!
Thank you for posting. Salty flavors of icecream are very popular in The E.U. INCLUDING: SEA SALT ICE CREAM, AVOCADO ICECREAM AND EVOO ICECREAM .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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oh man, I bet that's fantastic!
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Pheasant Eggs 18 yolks and 18 whole eggs Whisk in 1 1/2 cups sugar over water bath till warm Place in stand mixer and beat on medium high for 15 minutes until slightly stiff and visible volumizing has occurred Add flavouring generally of 1/4 c favorite liqueur, but in this case 1 fluid dram of lemon oil and the blanched zest of 3 lemons-brunoise Transfer this base to a large bowl and whip 1 litre of whipping Cream to soft peaks and fold gently into the base until well incorporated Transfer to 16oz cartons and freeze-Yield approx. 10 pints if correct volumes are achieved |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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