This foie gras ice cream, made with slow baked foie gras, Sauternes wine, sugar, egg yolks, butter and cream is extremely rich and satisfying.
Serve this decadent foie-gras ice cream for dessert presented in a bowl with toasted macadamia nuts and bittersweet chocolate shavings, make a foie gras ice cream sandwich with two soft gingerbread cookies, or serve with crepes, caramel sauce and fleur de sel.
Foie gras ice cream, like foie gas itself, can be successfully paired with a multitude of ingredients, particularly if the foie gras ice cream is prepared using savory ingredients such as veal or duck stock, herbs. and just a hint of sugar. Since this recipe is for a sweet foie gras ice cream, there may be less applications for pairing this with savory foods; however there are certainly options worth exploring. We served a small scoop of the foie gras ice cream on top of a piece of seared foie gras, a drizzle of thick, aged balsamic vinegar (Traditional Balsamic Vinegar, Reggio Emilia, Gold Label), pine nuts, and a fresh thyme garnish. This combination of sweet and savory makes a perfect first course.
Foie Gras Ice Cream
- 1 lb foie gras cubes, or grade A foie gras cut into pieces, veins removed
- 1/2 cup Sauternes wine
- 1 cup sugar
- 5 large egg yolks, lightly beaten
- 4 ounces unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream
Place the piece of foie gras in a baking dish and bake at 275 degrees for about 15 minutes or until the foie gras is just set inside. Cut a piece in half to test for doneness. Meanwhile, mix the Sauternes and sugar in the top of a double boiler. When the mixture is warm and the sugar is dissolved, whisk in the egg yolks. Whisk continuously for about 10 minutes until the mixture is light yellow and thick. Transfer this mixture to a food processor. While the food processor is on, add the cooked foie gras pieces (save the rendered fat for another use) and blend until smooth. Add the pieces of butter, little by little, incorporating after each addition, then add the cream slowly. As soon as the cream is incorporated, stop the food processor. Let the mixture cool to room temperature, then chill in the refrigerator for about 30 minutes. Transfer the foie gras mixture to an ice cream machine and let the machine run until the foie gras ice cream is thick and frozen.
Makes about 6 cups
Recipe courtesy of Laurel Pine, Founder Mirepoix USA www.eatfoiegras.com