Ingredients

Anglaise sauce

1l milk

1l cream heavy

16 egg yolk

160g sugar

20g salt

Mint green pea ice cream

1400g green puree

250g mint syrup(1lb blanch mint+simple syrup)

8g salt

5g stabilizer

Olive oil

Honey carrot ice cream

1kg carrot

2l water

200g honey

30g dried glucose

4g ice stabilizer

2l half reduce carrot juice

1kg anglaise

Artichoke & bacon ice cream

500g cooked bacon

800g artichoke puree

800g anglaise sauce

10g argan oil

1g smoked powder

Bacon syrup

Method

Anglaise sauce

MakeAnglaise sauce by mixing ingredientstogether. Use this as the binderfor the rest of the ice cream flavours.

Mint green pea ice cream

Mix together all ingredients and then place in a freezer container and allow to freeze.

Artichoke & bacon ice cream

Mix together all ingredients and then place in a freezer container and allow to freeze.

Honey carrot ice cream

Mix together all ingredients and then place in a freezer container and allow to freeze.

To serve

Plate up according to image and top with sauteed, thinly slicedshards of carrot andasparagus.

Find out more about Pierre Gagnaire’s culinary career