I wanted to create a palate cleanser for a formal 9-course dinner. I was looking for something that was light, refreshing and of course luxurious. I also wanted to use caviar. I came up with this dish, using a recipe from the bible of all ice cream books. It is super simple to make.
This ice cream is smooth, light and not very sweet. I love the slight tartness from the crème fraîche, it is perfect as a palate cleanser just by itself. The caviar adds a touch of salt and flavor to this ice cream, it is the perfect combination.
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1 cup whole milk
3/4 cup sugar, or less
Pinch of salt
5 egg yolks
2 cups crème fraîche
Sturgeon caviar, 1/2 oz
Warm the milk, sugar and salt on a medium to low flame or in a double boiler. In a separate bowl whisk the egg yolks well. When the milk is warm, slowly pour a ladle of the milk into the eggs, and whisk well. Add the warmed egg mixture back into the pot while continuously stirring with a silicone spatula. Continue to heat the mix until it thickens and coats the spatula. remove from heat, and pour through a fine mesh sieve scraping the liquids through the sieve. Set aside to cool.
When cool add the crème fraîche and fold in till well mixed. Refrigerate till chilled.
Churn in a machine or freeze in the freezer.