Pig Blood Ice Cream - S. Baischev Aktobe University PDF

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Pig Blood Ice Cream, U.S. TRYING BLOOD ICE CREAM Increasingly over the past decade, creameries in the United States have begun experimenting with using pig’s blood in their ice cream. One of the earlier creators of the recipe was D.C. chef Garret Fleming, whose goal was to combine modern ice cream with Italian blood pudding (Sanguinaccio Dolce). The result is a rich, thick cream with a higher than usual mineral taste (because of the blood).Pig’s blood ice cream gained popularity for two other reasons as well. For one, since the fluid is mixed in as a substitute for the egg yolks, which normally thicken the cream into a custard, it makes pig’s blood ice cream an accommodating option for those with egg allergies. For the other, just the thought of bloody ice cream has made the treat a popular seasonal offering in the weeks leading up to Halloween. You may find ice cream shops offering it under names like “Dracula’s Blood Pudding.”...