Chef Tanveer’s Recipe- Foie gras ice cream with ciabatta croute  

Ingredients   (for 700 gms)
200gms Foie gras (deveined)
20 ml Sherry
50 ml Port 
2 egg yolks
500 ml cream (42% fat) Elle & Vire or President
Salt
Fresh basil
1 loaf Ciabatta bread

Method

Leave the foie gras to soften at room temperature for appx 30 mins.

In a sauce pan add sherry and port; reduce it to a reduction consistency, (no sugar is required as port has fair amount sugar), cook it on low heat to prevent the pan from burning on the sides.  Once reduced by half take it off the heat and cool down.

Whilst the reduction is being prepared  in a sauce pan add cream bring it to boil, whisk the egg yolk to the cream following the crème anglaise method cook it on the  low heat constantly stirring it (preferably using wooden spoon)cook until coating the back of the spoon and cool it down.

In a blender add foie gras and 10ml reduction and a pinch of salt to taste and whiz it to a smoother consistency, do not over whiz it as heat will split it. Pour it into a stainless steel bowl and fold the anglaise mixture using spatula.

Now it can be churned in an ice cream machine and stored in a freezer ready to quenelle. What I do is I use a pacojet instead of ice cream machine for which there a set of beakers, you can pour the mixture.

To serve

Slice ciabatta and toast it, place a quenelle of savory foie gras ice cream and garnish with fresh basil leaf.