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.