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Alberta Pheasant Egg Ice Cream

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: Western Canada
Forum Discription: From Manitoba and the Prairie Provinces to British Columbia and the Northern Territories
Printed Date: 17 January 2021 at 08:05

Topic: Alberta Pheasant Egg Ice Cream
Posted By: Percebes
Subject: Alberta Pheasant Egg Ice Cream
Date 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">

I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

Posted By: pitrow
Date Posted: 30 May 2017 at 11:56
oh man, I bet that's fantastic!

Mike" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Posted By: Percebes
Date Posted: 30 May 2017 at 17:26
Folding the whip cream into the base">

I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

Posted By: Margi Cintrano
Date 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  ..

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Melissa Mead
Date Posted: 03 June 2017 at 20:32
Oh wow! Frozen custard!

Melissa -

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