By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras ice cream is the avant-garde tasting-menu course that defines modernist French cooking. Custard base with foie gras blended in, churned to ice cream, served as a savoury surprise.
Key Takeaways
- Custard base with foie gras
- Churn in ice cream maker
- Serve in small portions (40g)
- With brioche tuile or toasted hazelnuts
- Modernist, daring
The Ingredients
Makes around 600ml ice cream, serves 8
- 200g foie gras
- 4 large egg yolks
- 300ml double cream
- 200ml whole milk
- 30ml port
- 1 tbsp clear honey
- A pinch of fine sea salt
- White pepper
For serving:
- 8 small brioche tuiles or toasted hazelnuts
- Maldon flakes
The Method
1. Heat cream, milk, port to simmer.
2. Whisk egg yolks with honey.
3. Pour hot cream into yolks while whisking. Return to pan. Cook 3 min until coats spoon.
4. Pour over foie gras in blender. Add salt, pepper. Blend smooth.
5. Strain. Cool, then refrigerate 4 hours.
6. Churn in ice cream maker.
7. Freeze in covered container 4 hours minimum.
8. Scoop small portions, serve with tuile and Maldon flake.
Tips
Strain for silk.
Cold base before churning.
Small portions.
Serve immediately from freezer.
Variations and Pairings
With caviar: Top with a small spoon of Royal Oscietra.
With truffle: Add 5g grated truffle to custard.
Wine pairing: Sauternes or Tokaji.
For more modernist foie, see our foie gras crème brûlée and foie gras chocolate recipes.
Frequently Asked Questions
How long does it keep?
1 month frozen. Texture peaks within 1 week.
Without ice cream maker?
Pour into shallow tray, freeze, stir every 30 min for 3 hours.
How much per portion?
40g (small scoop).
Foie gras ice cream is one of those modernist courses that define avant-garde tasting menus. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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