It's Ice Cream Month at The Kitchn, and we've got a plethora of ice cream recipes to share. However, we ran across this, and we couldn't help but wonder: would you eat this? Pretend for a minute that money's no object.When we think of foie gras, we think of it seared with scallops and drizzled with cherry-port reduction. We don't think of it as an ice cream, but apparently Philippe Faur does. Not only do they have foie gras ice cream, but they also make mustard and black truffle ice cream. Is this something that could be delicious, or is that just going overboard?