Recipe: Quail Egg Ice Cream

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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

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Recipe Type: Dessert
Author: Tea
Prep time: 9 hours
Cook time: 65 mins
Total time: 10 hours 5 mins
Serves: 4-10
A traditional ice cream made with quail eggs instead of chicken eggs.
Ingredients

• 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

Instructions

1. Stir egg yolks and sugar together until frothy and yellow
2. Bring milk, half and half to boil slowly with vanilla
3. Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
4. 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
5. Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
6. Once the mixture begins to thicken to a consistency like pudding, remove it from heat
7. Refrigerate for four hours or overnight.
8. Add cream and whole quail eggs to mixture and stir well.
9. Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
10. Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
11. Eat it all up!

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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!.