Foie Gras Ice Cream
Foie gras, French for "fat liver", is a popular a-nd well-known delicacy in French cuisine. It is a food product made of the liver of a duck or goose that has been specially fattened. Its flavor is described as rich, buttery, a-nd delicate, unlike that of an ordinary duck or goose liver. Do you know Foie Gras Ice Cream?
It took four months of testing a-nd tasting to perfect it, but French ice creamery Philippe Faur, who have made ice cream from caviar, mustard a-nd black truffle-finally perfected a foie gras kind of the cold stuff in 2008, which has since gained some serious popularity.
Do you want to make it at home?
First, preheat the oven to 250 degrees.
Place foie gras in a small baking dish, cover with foil, a-nd render in the oven for 10 minutes (some of the fat will have melted out so it resembles softened butter).
Meanwhile, bring water to a simmer in the bottom half of a double-boiler. In the top bowl of the double-boiler, whisk together the sugar a-nd egg yolks off the heat. Whisk in the port a-nd place the bowl on top of the simmering water. Whisk continually until the mixture thickens a-nd forms a long, thick stream, like a ribbon, when you lift the whisk, 5 to 6 minutes. Transfer to a food processor.
With the food processor running, slowly add the foie gras (both the solids a-nd rendered fat). Add the butter 1 piece at a time. Continue to run the food processor until all the butter is incorporated before slowly pouring in the cream. Watch very carefully a-nd as soon as it begins to look thick, stop the machine. (Due to the high fat content, it can turn to butter if it is churned too much.) Pour the mixture through a fine-mesh strainer into a bowl. Immediately pour the mixture into an ice cream machine a-nd freeze according to the manufacturer s instructions. Store in an airtight container in the freezer for up to 2 weeks until ready to use.
It took four months of testing a-nd tasting to perfect it, but French ice creamery Philippe Faur, who have made ice cream from caviar, mustard a-nd black truffle-finally perfected a foie gras kind of the cold stuff in 2008, which has since gained some serious popularity.
Do you want to make it at home?
First, preheat the oven to 250 degrees.
Place foie gras in a small baking dish, cover with foil, a-nd render in the oven for 10 minutes (some of the fat will have melted out so it resembles softened butter).
Meanwhile, bring water to a simmer in the bottom half of a double-boiler. In the top bowl of the double-boiler, whisk together the sugar a-nd egg yolks off the heat. Whisk in the port a-nd place the bowl on top of the simmering water. Whisk continually until the mixture thickens a-nd forms a long, thick stream, like a ribbon, when you lift the whisk, 5 to 6 minutes. Transfer to a food processor.
With the food processor running, slowly add the foie gras (both the solids a-nd rendered fat). Add the butter 1 piece at a time. Continue to run the food processor until all the butter is incorporated before slowly pouring in the cream. Watch very carefully a-nd as soon as it begins to look thick, stop the machine. (Due to the high fat content, it can turn to butter if it is churned too much.) Pour the mixture through a fine-mesh strainer into a bowl. Immediately pour the mixture into an ice cream machine a-nd freeze according to the manufacturer s instructions. Store in an airtight container in the freezer for up to 2 weeks until ready to use.
