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