Bloody Good Ice Cream

10 December, 202510 December, 2025 lamprey_kitchenLeave a comment

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!

Terrine de Boudin Noir (Black sausage terrine)

13 November, 201816 January, 2019 lamprey_kitchenLeave a comment

This is a wonderful recipe I came across on Gourmantissimes, while trying to find ways to improve on the Blood Terrine recipe.

It is quite different in that it does not use raw blood as a base, but blood sausage stuffing, or blood pudding. (that you purchased or made yourself, we’ll be posting a recipe for blood sausage soon.)

In any case, this was quite a find. This terrine is wonderfully creamy, while firm, and packed full of flavor. It makes a wonderful breakfast or a lovely appetizer.