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Chicken pot pie ice cream

Allison

This is not a joke. 

I made chicken pot pie ice cream. 

Through Blogher, I entered a recipe contest using a new product from Knoll: chicken stock concentrate. It's like chicken stock jelly, in a good way. The contest was to create an original recipe with the concentrate. Now, I must have been watching too many Iron Chefs or something because I thought, "That jelly-o-chicken would melt perfectly into an ice cream custard." 

So off I went to make chicken ice cream.

I make plenty of ice cream in my KitchenAid attachment ice cream maker, so I knew the basics. I figured I'd wing the rest. 

Here are the ingredients. Half & Half, a little butter and the tub-o-chicken-jelly. 



I used four eggs. 


I heated the half & half, butter, chicken jelly and some fresh thyme from our garden in a pot. 


Then, I tempered the eggs and cooked the now-custard mixture until thick. Next, I strained it and  completely chilled it in the refrigerator. Then it could be processed through the ice cream machine. Then it stayed in the freezer overnight. 

To make this chicken ice cream, chicken pot pie ice cream, I baked off a square of puff pastry. 


And topped it with a scoop of the chicken ice cream. 


Chris and I each took a bit of this one. It definitely tasted like chicken, and you really needed the puff pastry to cut the chicken-y flavor. I'm not sure I'll ever make this again; however, it was a fun process to create something so unique. 

I'll let you know if I win the recipe contest. Who knows? Maybe they are looking for the perfect chicken pot pie ice cream recipe!