Have you ever had a quail egg?
If you haven’t, they are tiny and delicious:
They are often just served raw or lightly poached over other food, or pickled. Anyway, I was at the market (if you can’t get them at your usual grocery store, try an Asian market; they cost around $3 for a package of 18 near me in New York City) and quail eggs were on sale, so I thought it would be fun to try ice cream with them.
|Recipe: Quail Egg Ice Cream|
- 3/4 cup whole milk
- 3/4 cup half & half
- 1/2 Tsp vanilla extract
- 10 quail egg yolks
- 5 whole quail eggs
- 1/4 cup sugar
- 2 cups heavy cream
- Stir egg yolks and sugar together until frothy and yellow
- Bring milk, half and half to boil slowly with vanilla
- Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
- Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
- Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
- Once the mixture begins to thicken to a consistency like pudding, remove it from heat
- Refrigerate for four hours or overnight.
- Add cream and whole quail eggs to mixture and stir well.
- Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
- Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
- Eat it all up!
The ice cream was actually a bit lighter and milkier than a traditional custard-based chicken egg ice cream, which I found to be very interesting, especially with those extra raw eggs added in. Other than that, there is not too much of a difference. It was pretty good lightly sweet ice cream.
Mirrored from Nommable!.