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Golden Pear Pheasant Egg Ambrosia Ice Cream |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 21 June 2016 at 15:24 |
30 Doz additional Pheasant Eggs came into my possession recently and I have been scrambling to make fridge space. Forgacs Fank Tarhonya And now I am in Poor Boy Ice Cream mode. I do not own a ice cream machine So Today
I made a batch of Golden Pear Ice Cream and a batch of Kahlua Ice Cream Treating these eggs as a 3 to 1 replacement for chicken eggs. My recipe 18 Pheasant Egg Yolks 18 Whole Pheasant Eggs 1 1/2 cups sugar 1/4 cup liqueur I used my stainless stand mixer bowl as a part of a double boiler and whisked the eggs and sugar over low heat until warm Then I beat them at medium high speed until thick and creamy about 15 minutes. While mixer was still running I incorporated
the liqueur of choice. Then I whipped 1 L of Whipping Cream to soft peaks and folded it into the egg base and transferred the mixture into 8 round 16 oz waxed cardboard soup containers and placed in the freezer.Two hours later I placed the lids.
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