Go to the Recipe: Dreamy Foie Gras Ice Cream
I could hear the buzz of the fluorescent lights, feel Olga's breath on my lips, feel the leather of the chair cool down my burning thighs. As if an artist imbued with inspiration, she asked me "What is the lowest line you can read?"
I hesitated. I could feel a choking sensation, distant memories of my late wife bubbling deep within. In the years since her death, I had not gone to see an eye doctor: the pain of being able to see the world without my wife was too great, yet too much of a coward to blind myself. It had been many years since that tragic day when the rain's splatter resembled Hell's wrath and Nietzsche's bleakness were the reality. I knew for many years that Valerie would pass away, but the actualization was nothing I could prepare for. Losing the center of my universe forced my world to implode; pain so deep and scars so irreparable that only Prometheus could bear.
And yet as I sat in her seat, the way her eyes lit up when she stared into mine gave new life into my soul. Tiny, but life. A fragile, distantly familiar sensation that could be suffocated by guilt at any moment. And yet it grew, expanding and filling the void with such warmth I never knew I needed until I met her. She reminded me of everything good that I used to have. A halcyon time when I held onto my wife's hand and when I still remembered what it meant to love.
Three years later:
Her eyes, grey-green with flecks of gold, smiled back mischievously into mine. Surreptitiously, she procured a bottle of champagne from the mysterious depths of her tiny hand purse-a technique that remains forever bound in secret to the female gender. It was a bottle of Madame Clicquot's Veuve Clicquot. Classy. Charmingly seductive. But wrong.
Olga and I had been together for three years. Did I love her then? I loved her peculiar sense of humor. I loved her ambition and lust for life. Her ruthless practicality paired with her childlike-wonder. The way her eyes shined when something interesting was on her mind. The nights when she farted in her sleep and woke herself up. I thought I loved her.
But the Brut brought back memories of Valerie. And the Foie Gras Ice Cream we used to eat with it. And what Love truly felt like.
Olga didn't make Foie Gras Ice Cream. I did not love her. I could not love her.
Foie Gras Ice Cream is love. Foie Gras Ice Cream is life.
Yeah because I foie gras left over :L ...
Is the dry ice necessary or will a typical ice cream machine work?
I'm shocked, shocked, that you didn't go full modernist and make it with liquid nitrogen! Dry ice indeed.
I suspect they used dry ice rather than liquid nitrogen because of availability (many grocery stores have it). Having made dry ice ice cream, I'll say that it's nearly as good.
But do note the suggestion to freeze it in the freezer. That's actually a warming step. to make sure any remaining bits of dry ice bubble off so no one gets a tongue burn.
As for foie gras ice cream, this is just so wrong. By which I mean, I have to do this!
OMG!!! This is just too good, not as good as the recipe but good nonetheless!!!
Ahem, excuse my interrupting your reverie but can this be made with an ice cream maker? I have an aversion to dry ice. There is a story attached to it but I hesitate to add on to your startling and moving love confession.
Let me know what you think when you give it a go! By no means a perfect recipe but it's a nice start I like to think.
How dare I!
I think a typical ice cream machine would work but I've never tried it. Give it a whirl! I'm willing to bet it does. It's pretty easy to find dry ice where I live-you'd be surprised how many stores carry it! I used http://dryiceideas.com/retail-locator/ to find out where dry ice was sold.
I think it should work but I haven't tried it. Make sure that insert is really cold! Please add on to the story! I love reading.
Anyone ideas about deep freezing the sieved batch and then letting the Termomix do the work? Works great with frozen fruit...
Now I want to make this ice cream with a splash or two of Veuve Cliquot. Love AND lust, in one ice cream scoop!
What's the name of those plates?
I been making this Ice Cream for a couple of years now, to me by far Liquid Nitrogen is the best way to go to form your crystals faster. However machines do work.
Does anyone experiences the fizziness that comes with the dry ice method and is there any ways to eliminate that? Thanks!
Yep that is solved just by letting the CO2 dissolve out. Just put it in the freezer for a bit and it will no longer be fizzy
No idea. Got em from crate and barrel though
I'm under the impression that is similar to churning in PacoJets work but i have no idea really
Why can't I just make it in my ice cream maker? Why use dry ice at all? And if I understand the recipe correctly you add all the dry ice directly into the foie gras mixture?
What kind of micro green is this?
You can definitely make it in your ice cream maker. Freezing ice cream faster forms smaller ice crystals which means smoother ice cream. Here's a link for more info!! But yes you add the dry ice slowly into the mixture.
https://www.chefsteps.com/activities/making-ice-cream-with-dry-ice
Sorrel
Just curious, but what role does the Insta Cure play in this recipe?
Help to keep the foie gras as pink as it can be...Help for the discoloration.
