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Alberta Pheasant Egg Ice Cream

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Percebes View Drop Down
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    Posted: 27 May 2017 at 16:28
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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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 30 May 2017 at 11:56
oh man, I bet that's fantastic!
Mike
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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 30 May 2017 at 17:26
Folding the whip cream into the base

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 31 May 2017 at 04:05


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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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 03 June 2017 at 20:32
Oh wow! Frozen custard!
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