Ice cream in December, you ask? Well, it’s warm somewhere, isn’t it? And if it’s not toasty where you are, this ice cream is worth having even if it’s freezing outside. The recipe is fairly simple and straightforward, but the result is a wonderful assembly of flavor that will charm even the squeamish.

I first tried this ice cream at Salt & Straw, a well known ice creamery in the Pacific Northwest, many years ago. They’re infamous for their odd flavor combinations, especially during the holidays, and this is one of their Halloween specialties. It doesn’t return often, unfortunately, but that’s alright, as I can make it anytime now, and so can you!

This recipe is from the Salt & Straw Ice Cream Cookbook, by Tyler Malek and J.J. Goode. If you love ice cream, and unique flavor combinations, I highly recommend this book.

Ingredients for the Ice Cream Base:
Makes about 3 cups

½ cup granulated sugar (1/3 for those of you who want it a bit less sweet)
2 tbsp dry milk powder
¼ tsp xanthan gum
2 tbsp light corn syrup
1 1/3 cups whole milk
1 1/3 cups heavy cream

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and mix well.

2. Add the corn syrup and whole milk into a medium sized pot and stir. Add in the sugar, dried milk, and xanthan gum mixture and whisk vigorously until smooth. Set the pot over medium heat and cook until the sugar is fully dissolved, stirring often and adjusting the heat, if necessary, to prevent a simmer. It should take about 3 minutes.

3. Remove the pot from the heat, add the cream, and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled well, at least 6 hours. For even better texture and flavor, try chilling the mixture for 24 hours. If it separates after resting, it can be stirred or whisked back together. The base can be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months. If using from frozen, make sure to completely thaw the base before using it.

Ingredients for the Blood Pudding:
Makes about 2 pints

1 cup heavy cream
½ cup pig’s blood (thawed, if frozen – see note)
¼ cup brandy
1/3 cup granulated sugar
2 tbsp unsweetened cocoa powder
1 2-inch cinnamon stick
1 tsp kosher salt
½ tsp coriander seeds
¼ tsp black peppercorns
3 cups Ice Cream Base, very cold

1. In a small saucepan, combine the cream, blood, brandy, sugar, cocoa powder, cinnamon stick, salt, coriander seeds, and peppercorns and thoroughly whisk. Set the pan over medium-low heat and cook, stirring constantly, until the blood mixture thickens enough to coat the back of a spoon, about 8 minutes.

2. At the end, use an instant-read thermometer to ensure that the mixture has reached 160°F (71°C). Remove the pan from the heat and allow the mixture sit for 10-15 minutes to cool slightly and steep the spices.

3. Pour the mixture through a fine-mesh strainer, using a spatula to gently press the loose pudding into a container. Discard the spices and any other solids.

4. Chill the mixture until it’s cold, and has developed a pudding-like consistency, for about 3 hours. Refrigerated in an airtight container, and with plastic wrap directly touching the surface, it will keep for up to 2 days.

5. When you’re ready to make the ice cream, put the ice cream base and blood pudding into a bowl, and use a stick blender to briefly blend and combine the two. Pour the mixture into an ice cream maker, and churn according to your machines instructions, until it has the texture of soft-serve.

6. Quickly transfer the ice cream into freezer-friendly containers. For best results, first cover the surface of the ice cream with parchment paper, pressing it well so that it adheres, then cover with a lid. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

Notes:
Your best bet for finding pig’s blood is a well-stocked Asian or Latino market. You can also ask your local butcher shop. Even if they don’t currently have it, they can sometimes order it for you.

If your blood is frozen, thaw it safely in the fridge over night. If the thawed blood is clotted, put it in a blender, and blend briefly to re-liquefy it. Pour the blood through a fine mesh strainer to remove any solid bits before using.

Xanthan gum is used as a thickening agent, emulsifier/binder, and stabilizer that prevents ingredients from separating easily. It can be found in most grocery stores, so check the baking, gluten free, or natural sections to find it.

To make this ice cream alcohol free, you can try using a non-alcoholic brandy spirit. I haven’t tested one in the recipe yet, but I intend to do so in the near future. You could also try removing it entirely, and adding in an extra 1/3 cup of blood and cream, but it wont taste quite the same, as the brandy is an integral part of the flavor in this recipe.