Foie Gras Ice Cream

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  • 4 oz raw foie gras
  • 1 ½ cups sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tsp salt


  1. Cut the foie gras into approximately ½ inch chunks.
  2. In a large, heavy-bottomed, nonreactive saucepan over medium-high heat, cook ½ cup of the sugar, stirring often, until it caramelizes to a nice pale amber and liquefies, 10 to 15 minutes. Drop in the foie and cook, stirring constantly, until the mixture turns a dark golden brown and the foie starts to melt (since it’s almost all fat), about 3 minutes.
  3. Add the cream, milk, remaining 1 cup sugar, and salt and stir to mix well. Remove from the heat and let cool slightly.
  4. Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
  5. Transfer the mixture to a blender and process to a smooth purée. Immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
  6. When the mixture has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the mixture, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Eat right away.

Source: Humphrey Slocombe Ice Cream Book