Surprisingly delicious (and protein-rich!) ice cream made with "Mexican caviar".
To prepare, put the escamoles in enough milk to cover them and heat on a low temperature.
Once the escamoles look plump and a bit firmer, they are probably cooked. Let the milk and escamoles cool.
In a large mixing bowl whisk together the chicken egg and the sugar until it's thick and pale. (Note - I used fewer chicken eggs than I normally would since the ant eggs should serve a similar purpose.)
Whisk the cream into the egg & sugar.
After you've let the escamoles cool, blend them with a hand blender until the milk & escamol mix is fairly smooth. The egg-membranes will be a little bit clumpy, but that's OK.
Next, press the escamoles through a fine sieve with a spoon. You want to get as much of it through as you can and you'll end up with a pile of membranes left over (you can save these for use in another dish). The smooth escamol milk will be a little bit dark and have a very strong flavor.
Combine the escamol milk with the cream, sugar and egg mix and whisk together. Add about a liter of fresh milk and whisk it in. You should have enough mix to fill a 3-quart White Mountain can about 3/4 full.
Now you're ready to crank!