We love foie gras and I was curious to try and make foie gras ice cream. I looked at some recipes on-line, but found none that made sense to me. Some even suggested to discard (!) or save for another use the fat rendered from the foie, and to replace it with butter?! That would be such a huge waste of flavor. So I decided to think of my own recipe and keep it simple: pureed cooked foie gras with an ice cream base (crème anglaise) and some reduced Sauternes. The result was excellent!
The easiest way to cook the foie gras is sous-vide, but if you don’t have sous-vide equipment you could also cook it in the oven.
Makes about 500 ml (2 cups)
300 grams (.66 lb) raw foie gras (goose or duck, frozen is fine)
60 ml (1/4 cup) Sauternes
100 grams (1/2 cup) sugar
4 egg yolks
250 ml (1 cup) heavy cream
pinch of salt
Vacuum seal 300 grams of foie gras…
…and cook sous-vide for 2 hours at 57C/135F. This will pasteurize it. It is best to remove any veins from inside the foie before cooking, but because mine was frozen I didn’t bother. You won’t notice it anyway after the foie has been pureed.
Alternatively, place the foie gras in a baking dish and bake at 135C/275F for about 15 minutes or until the foie gras is just set inside. Cut a piece in half to test for doneness.
Meanwhile, make an ice cream base. Combine 4 eggs and 100 grams of sugar in a large bowl.
Whisk until it becomes pale and creamy.
Add 250 ml of heavy cream, and whisk to mix.
Heat this mixture in a saucepan, stirring constantly, until it reaches a temperature of 85C/185F. You have now made crème anglaise.
If you don’t use a thermometer you can keep going until it coats the back of a spoon, but using a thermometer is a lot easier and faster (because you don’t have to be as careful that it heats up too quickly because the thermometer will tell you when it’s time to turn off the heat).
In a saucepan, reduce 60 ml of Sauternes to about half.
When the foie has been cooked, put it in a blender and add the reduced Sauternes.
If you have a strong blender like a Vitamix…
…you can blend it until it is completely smooth. Otherwise, push the mixture through a fine sieve before continuing.
Add the crème anglaise to the blender…
…and blend briefly until the color is homogeneous. Chill this mixture completely in the refrigerator.
When the mixture has been chilled, churn in an ice cream maker according to the manufacturer’s instructions.
Serve at once, or put in a plastic container and freeze. Remove from the freezer about half an hour before serving and put in the refrigerator to allow the ice cream to warm up to about -10C/14F.
This is outstanding with Sauternes.
Porcini-crusted venison steak is a simple preparation that is special enough for a dinner party as the porcini crust is a nice touch and most of us don’t eat venison on a regular basis.