Can you substitute blood for the eggs in an ice cream base?
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?
Best Answer
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.
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Quick Answer about "Can you substitute blood for the eggs in an ice cream base?"
Back in January, in a report that British bakers have shamefully ignored, the Copenhagen-based Nordic Food Lab explained how pigs' blood can replace eggs in sweet dishes. Both ingredients, it pointed out, contain a similar mix of proteins, and both will coagulate when heated.How much blood equals an egg?
According to Organic Authority, eggs and blood are similar in protein composition. One trait in particular, are the albumin that are responsible for both coagulant properties. Officially, the ratio of egg to blood used in cooking are as follows: one egg is the equivalent to 65g of blood and one egg white is 43 grams.Can you bake with blood instead of eggs?
The lab had successfully experimented in substituting blood for eggs in cakes, meringues, pancakes and ice cream, among other sweet dishes. Using blood to make meringues, she wrote, seemed "difficult texture-wise at first, but once the whipped blood and sugar form this magnificent foam, all doubts are cleared".Can you bake with human blood?
Be realistic. There's blood everywhere.\u201d Laura explained that she often uses blood as a thickener in food, because blood contains a type of protein called albumin, which is what makes it coagulate. \u201cYou can kind of think of cooking with blood as you would cooking with egg,\u201d she said.Can you whip blood?
In addition to its health benefits, blood makes an excellent replacement for eggs in cooking, acting as a binding agent, and easily whipping up into a dense foam. Perfect for things like pancakes!No Cook, Egg Free Ice Cream - Kitchen Conundrums with Thomas Joseph
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Answer 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 ice cream; it's icy not creamy. The flavor and safety issues would probably be a deal-breaker anyways.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Trang Doan, Lukas, Trang Doan, Lukas