Foie Gras Ice Cream
Evan Fullerton and Sam Plotnick, Chefs
Creamy, silky, and light, the rich foie gras flavor shines through with each spoonful. Chef Plotnick starts by tempering the egg yolks, cream, milk, and foie gras, allowing the mixture to cool to room temperature. This allows the foie to cook more quickly and evenly, and prevents the cream from whipping when added to the blender, says Plotnick. He then makes a caramel and quickly cooks the foie gras into it. Separately, egg yolks are blended with milk and the remaining cream. “The idea is to slowly incorporate all of the ingredients to warm,” he says. “This is a standard technique with most ice cream production. However, it is a little trickier with this recipe as you are working with a very hot caramel and foie gras. This is why whisking some of the cream into the foie caramel is very important, to bring down the temperature of the caramel and help dissolve it into the dairy.” The custard is then strained and added to an ice cream maker. It is plated with a passion fruit reduction, black sesame tuile, canelé, port-poached cherries, and Hawaiian lava salt.