Would you try this ice-cream made with fish eyes?
Would you eat this 'eyes-cream'?
Over the years, chefs have found interesting alternatives for baking and cooking. Especially with the convergence to veganism, many 'out-of-the-box' ingredients have been found.
Popular chef Josh Niland is known for his fish butchery skills, but it seems he also has a flair for baking. He has got us thinking about fish and ice-cream in a whole new way.
You could almost say that he opened our 'eyes' to alternative thickening sources.
Read more: Would you try this 'Onion Ice-Cream'?
In an Instagram video, Chef Josh Niland uses fish eyes as a thickening agent while making ice-cream.
The mere thought of mixing fish with ice-cream can make one hurl! The part of the fish eye he uses is a substitute for egg yolks when making his anglaise.
Watch the video below, courtesy of Instagram.
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