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The Nordic Food Lab, founded by René Redzepi, has experimented with blood as egg substitute, full blog entry including recipes here. Apparently texture-wise the substitution can be possible, but the typical bloody aftertaste is hard to mask, which might have to do with the physiological way the metallic taste is perceived. It seems especially women tend to ...


2

Apparently the claims aren't fake (see Stephie's answer) but the photo sure is. The photo is of blood orange sorbet, from this blog: (I'm assuming the blog is the original source; I can't find any other instances of the picture online, and they have a lot of other photos of the same thing along with it.) The photo definitely looks like sorbet and not ...


4

Since you say French-style ice cream works fine, but the gelato is freezing rock hard, I suspect the problem may simply be the serving temperature. Gelato needs to be served at a warmer temperature than ice cream. Unfortunately the temperatures I've found are pretty variable (some say 5F, some say 10-20F), but everyone consistently says gelato needs a higher ...


1

Google cuisineart gelato recipe. Cuisineart publishes its own recipe book that includes gelatos.


1

If you really like ice cream and you're prepared to spend the extra money and accept a larger machine then in my experience you'll get better and more reliable results with a machine that has its own compressor. I initially used an Andrew James machine without a compressor and top drive paddle and it only had enough freezing power for one 700 ml batch of ...



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