Crab ice cream
Crab ice cream is a flavour of ice cream with crab. Invented by the Japanese and known to them as Kani aisu, it is described as having a sweet taste. It is offered in some food establishments, particularly ice cream parlours, such as Heston Blumenthal's The Fat Duck restaurant, and the Venezuelan Coromoto, which offers the largest number of ice cream flavours in the world.
History and production
Preparation and description
According to Heston Blumenthal's recipe for crab ice cream, it is made by freezing for half an hour a mixture of stock made mainly from crab, with an alternative being prawns, and a little milk powder (skimmed), a dozen yolks of egg, and some sugar. Crab ice cream is described to be sweet in flavour to the majority of people, although some may taste otherwise as it has been proven that taste is affected by the brain's expectations. Blumenthal has compared crab ice cream to "frozen crab bisque".
Crab ice cream is made by Heston Blumenthal, a renowned chef and owner of the Fat Duck, in Berkshire, England, as a dessert item on his restaurant's food menu, although he admits that it is difficult to convince customers to try it. He also made it once for testing by food scientists in June 2011, and for an ice cream occasion at the Royal Institution in June 2001. Heladería Coromoto, a Mérida-based ice cream shop, which has the biggest variety of ice cream sold in the world, offers "Cream of Crab" as one of its ice cream flavours. In its country of origin, Japan, crab ice cream is marketed in Japanese as Kani aisu. A Delaware-based ice cream parlor once attempted to make their own crab ice cream, but the end product was deemed a failure.
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- Derbyshire, David (June 11, 2011). "Crab ice cream is simply a matter of taste". Telegraph. London.
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- Grant, Will (January 16, 2010). "The Venezuelan ice-cream parlour with 860 different flavours". BBC News.
The selection includes chilli, tomato, gherkin, onion, mushrooms in wine, garlic, and cream of crab.
- Colbert, Judy (2011). Chesapeake Bay Crabs. Pelican. pp. 257–. ISBN 9781455615049.