I know, I know. Foie Gras, yeah!
If it is not for you I quite understand. Just move on.
But this is the most luscious ice cream ever made.
Try a little sharp blue cheese on the side to cut through the richness and a bottle of Chateau d’Yquem if you’re feeling very extravagant.
Cover your head with a napkin to hide yourself from the eyes of god and enjoy.
- 300 g Raw foie gras
- 60 ml Pedro Ximénez sherry
- 60 g Sugar
- 4 egg yolks
- 250 ml Heavy cream
- 1 level tsp Tara gum, if available
Devein the Foie Gras and vacuum seal.
Sous Vide for 2 hours at 56°C.
Sous Vide for 2 hours at 56°C.
Whisk the egg yolks and sugar then slowly drizzle in the cream, whisking as you go. In a pan at low heat very gradually bring the mixture to 85°C but no more, constantly stirring to make a crème anglaise. In a separate pan reduce the sherry to half original volume. Allow both to cool.
In a liquidiser, on low power, blend the Foie Gras, sherry and custard, sprinkling in the Tara gum as you go, Chill in the fridge then churn in an ice cream maker.
Freeze for at least 4 hours.
Freeze for at least 4 hours.
To serve, dust with pure cacao powder and crumble a bit of sharp blue cheese around the edge of the plate. Accompany with a glass of PX or good Sauternes.