Foie Gras Ice Cream

I am busy working out the menu for a dinner I am giving in a couple of weeks and I came across a recipe for this dessert! I'm a big fan of FG, but I have never used it in a dessert (I am not going to use it this time as I already have a lot of wine and courses planned, but this one is going in my "to do" recipe file).

See https://www.davidleechef.com/recipes-an ... -ice-cream

and https://stefangourmet.com/2017/01/14/fo ... ice-cream/

There are quite a few recipes out there, but for some reason I had never crossed paths with them before. Has anyone tried this?

Sounds just awful.

Sounds just awful.

I'd agree except that I like Foie Gras and it sounds interesting. I'd hoped that someone here might have experience with it. It does sound definitely strange but the recipes intrigue me.

We usually just sear our FG and serve it with a bit of salt on it, but every time we do it sets off the alarm system due to the smoke. I also use it via sous vide as the core of the terrines I have made for our annual terrine fest.

[Jenise]

Bill, years ago when you lived on Palmerston, Manny came to one of the terrine dinners. He brought individual FG Creme Brulees. As someone who dislikes custard of all kinds to start with, I wasn't wowed but others might have loved it. Flavor would be about the same in an ice cream. Since you kept notes on each of those events, you can probably look up your own thoughts on it.

That was a trip down memory lane! (the reports for the first 15 years are at https://www.rhodoworld.com/food-and-wine.html )

Dishes like Tourchon of Foie Gras with ‘Stained Glass Onions’, and your "Pate en croute New Mexico style" bring back happy memories.

Found this in 2012's report:

"First up (and as this was a 6 hour meal, being first up has its advantages) was a foie gras
crème brulee served with toasted brioche and some foie gras on the side with berry sauce.
The crème brulee contained 14 ounces of foie gras and was a sensuous delight that was
apparently too much for some. Sinfully rich, and instead of choosing a traditional rich
wine like a Sauternes, the creative wine match was:

1979 Drappier Carte d’Or Champagne – surprisingly good mousse, as older bubblies tend
to become decidedly less bubbly. Quite a bit of amber colour, and a delightful nose
showing complex nuttiness and fruit. Good acid, and a very good match for the food – I
daresay a better one than a richer wine would have made. "

[Jenise]

Thanks for digging that out! I definitely would have been in the "too much for some" group. Might have been all by myself, in fact. I am absolutely repulsed by custard-y textures and would have fought to hold down a polite bite or two.