Ostrich Egg Ice Cream: The Ultimate Novelty Dessert Adventure | Timothy Cunningham's Kitchen
Discover the art of making a delightful French-style yolk-only custard ice cream using the immense yolk of an ostrich egg, perfect for culinary explorers.
Ingredients
- 370 g ostrich egg yolk
- 1.85 L heavy cream
- 925 ml whole milk
- 444 g granulated sugar
- 1 tbsp + 2 tsp vanilla extract
- scant 1/2 tsp fine salt
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