3

I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared between the two.

Does anyone know more about this?

Have you made Blood Ice Cream?

What would be some good flavors?

Would the blood give the ice cream a metallic flavor because of bloods high content of iron?

  • Sounds like an urban legend to me... But from years of nosebleed-proneness and as a woman (you know...) I can confirm that even small traces have a distinct flavour and smell. So nothing that would be easily masked, IMHO. Good for a bunch of very fearless Halloween guests, perhaps, if you can get your hands on the stuff - not easy nowadays, I heard. – Stephie Apr 20 '15 at 5:10
  • I stand corrected on the urban legend part - see my answer below. – Stephie Apr 20 '15 at 5:28
  • 1
    How about bacon egg and blackpudding instead 😉 – Doug Apr 20 '15 at 9:55
  • 1
    @Chef_Code Sure, but the picture was of blood orange sorbet, no ice cream and no blood, so it wasn't particularly credible at first glance... – Cascabel Apr 20 '15 at 15:59
  • 1
    To me this sounds like a case where technically you can, but you really, really shouldn't. – logophobe Apr 20 '15 at 21:01
6

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 recognize this ingredient quite easily.

  • nice find, interesting article. – Chef_Code Apr 21 '15 at 1:29
3

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:

blood orange sorbet

(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 ice cream; it's icy not creamy. The flavor and safety issues would probably be a deal-breaker anyways.

  • Good find of this picture! But apparently the chef behind Noma has done some experiments with blood. So there seems to be a grain of truth in this facebook claim, sigh! – Stephie Apr 20 '15 at 5:31
  • @Stephie Ugh, well, kudos to you for digging that up. The captioned image is still pretty dishonest, between omitting the flavor issues and using a photo of something that's not even ice cream. – Cascabel Apr 20 '15 at 6:38
  • Absolutely! And I somehow don't see me replicating these experiments either... – Stephie Apr 20 '15 at 6:58

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.