Pig's Blood Ice Cream
4 servings
60 minutes
Blood ice cream is a unique creation of author cuisine, embodying an unexpected union of traditional ingredients and gastronomic boldness. This dessert is inspired by ancient European recipes where blood was used to enrich dishes. Its taste surprises: a rich chocolate note combines with a light citrus freshness, while spicy ginger adds zest. The use of blood gives it an especially tender and velvety texture. This ice cream is not just an extravagant dessert but a true culinary adventure for gourmets seeking new taste experiences.
1
Strain the pig's blood (must be as fresh as possible) through a fine sieve. Mix sugar, cocoa, and starch, add ginger and salt, and while stirring, pour in the milk. Pour in the blood and mix.
- Pig's blood: 125 ml
- Sugar: 150 g
- Cocoa powder: 30 g
- Cornstarch: 20 g
- Ground ginger: 0.5 teaspoon
- Sea salt: pinch
- Milk: 250 ml
2
Pour the mixture into a saucepan and place it over medium heat. Heat while stirring constantly: the mixture should thicken and turn chocolate in color.
- Pig's blood: 125 ml
- Sugar: 150 g
- Cocoa powder: 30 g
- Cornstarch: 20 g
- Ground ginger: 0.5 teaspoon
- Sea salt: pinch
- Milk: 250 ml
3
Remove from heat, stir in orange zest and liqueur. Pour into a bowl, cover with plastic wrap, and cool. Place in the refrigerator overnight, then transfer to an ice cream maker and stir until ready.
- Oranges: 1 piece
- Orange liqueur: 2 tablespoons
