buffalo milk mozzarella ice cream and channel update

You might be wondering what happened to anything related to "Meatloaf Princess"- well it's now "How to Cook Weirdly", as the new channel title fully reflects my point of view when it comes to cooking. Plus it sounds more professional and the name's pretty obvious. 

Going forward, it's the same content, same humor, but just a different channel name. You'll still see weird food made tasty! 

Anyways, I love myself a savory ice cream. Granted it's not something I'm craving for at 10 pm, but i've found some uses for it, like: 

• Stuffing it in a hot dog bun with some French-fried onions and pork floss(ice cream in between bread rolls is trending on Instagram these days)
• As a salad dressing replacement since it melts fast anyway
• In between two waffles
• On top of oatmeal
• And of course, on top of steak

It seems like you can buy any type of exotic meat these days but exotic milk? Not so much. I remember hearing Whole Foods carried camel milk but when I actually went there, no such luck. 

It turns out people consume the milk that comes from a buffalo, just not in the United States, the birthplace of the Unicorn Frappuccino. So the next best thing I could find was some mozzarella on Amazon made from buffalo milk. 

Of course, I wanted to make this ice cream buffalo themed, so inside this ice cream, there's also buffalo wing seasoning, buffalo jerky, and buffalo sauce!

The ice cream tasted cheesy, with the swirls of buffalo sauce providing a nice spicy counterbalance to the cool sensation of the ice cream, plus some really moist buffalo meat inside the ice cream- because it turns out meat jerky gets hydrated when exposed to liquid. 

Getting the ice cream out is a pain in the ass- or I should say shoulder. Here my technique for scooping the ice cream out: 

• Plan A- let the ice cream sit uncovered at room temperature for 5 minutes before putting a sheet of plastic wrap over the top of uncovered tub and exposing the tub and ice cream to hot water. Don't worry, the ice cream won't melt.
• Plan B-  let the ice cream sit uncovered at room temperature for 5 minutes, run an ice cream scooper under hot water and use as much elbow grease as possible to scoop it out. 

Plastic wrap is very hard to open, so I've resorted to plan B. 

My dad didn't like this ice cream- even though I gave him a piece without buffalo jerky, he said it tasted meaty and to him, meat and ice cream just don't mix. :(

HELPFUL LINKS: 

Buffalo Milk Mozzarella: www.amazon.com/Mozzarella-Bufala-PDO-Pomella-ounce/dp/B00437X6V6/ref=sr_1_2_a_it?ie=UTF8&qid=1502810392&sr=8-2&

​Buffalo Jerky: www.amazon.com/Original-Natural-Buffalo-Jerky-Preservatives/dp/B00TYTIRY4/ref=sr_1_1?ie=UTF8&qid=1502810543&sr=8-1-spons&

​You will need: 

​For the cooking equipment: 

A blender
A large bowl
A small bowl
A large saucepot
A whisk
A strainer
An ice cream maker
An ice cream tub

For the ice cream: 

2 cups heavy whipping cream
1 cup milk
120 grams buffalo milk mozzarella(see HELPFUL LINKS)
4 eggs
1/4 cup granulated sugar
Pinch of salt
Black pepper to taste
1 tsp. dried parsley
1-2 tsp. buffalo wing seasoning
1 oz. buffalo jerky(see HELPFUL LINKS)
1 tbsp. buffalo sauce 

1. Put the first 2 ingredients into a blender. Break apart the mozzarella into small pieces and drop the pieces into the blender. It helps if you drop the mozzarella lower in the blender to reduce splashing. 
2. Put the lid on the blender and blend until the mozzarella is fully blended into everything else. 
3. Crack each of the 4 eggs one at a time in a small bowl. Remove the egg yolk from the egg white and place the yolks into a large bowl. You have to work quickly to get the yolks into the large bowl!
4. Mix the yolks and sugar together. 
5. Pour the mozzarella mixture into a large saucepot. Put the flame on medium heat and heat the mixture up. Do not bring it to a boil! Turn the stove off immediately once it starts to bubble. 
6. Pour the mixture into a large bowl slowly while whisking it at the same time until you get a yellow custard.
7. Pour the custard into a clean, large saucepot. Turn the stove on medium heat and let the mixture cook for 3 minutes, or until it has thickened. Do not let it bubble!
8. Turn the stove off. Add the salt and black pepper. Put the saucepot onto a back burner and let it cool off for 30 minutes before putting it in the fridge to cool and thicken overnight.
9. Put the custard and parsley into a blender and blend everything. Pour this mixture through a strainer and into a large bowl. Turn the knob on the strainer as you strain. Stir the buffalo wing seasoning to the custard mixture. 
10. Turn your ice cream maker on and pour the mixture into the bowl of the ice cream maker. Let the ice cream maker churn for 11 minutes. 
11. Make the buffalo jerky into smaller pieces by tearing it apart and twisting the jerky. Put the jerky pieces into the ice cream maker and let the ice cream churn for another 3 minutes. 
12. Turn the ice cream maker off and put 1/2 of the ice cream into an ice cream tub. Top this ice cream with the buffalo sauce by swirling it on top of the ice cream. Top the rest of the ice cream. 
13. Put the lid on the tub and let the ice cream freeze overnight. Bon appetit! 


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