Would You Eat This? Foie Gras Ice Cream

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?

(Image: Luxury Insider)

Comments (15)

As a rule I try not to eat cold gray things. But if I were going to eat it, I would most definitely want to do it in a dark room off a lucite tooth.

I guess it depends on how it is served. If it were served simply as is I wouldn't have any desire to eat it.

If it were one small component of a dish I would be inclined to try it. I could see something like a little waffle topped with a sauteed piece of foie, a quenelle of foie gras ice cream, some pickled cherries and an armagnac syrup being kind of interesting.

That's just plain gross!

I once had a plate that had small scoops of about 7 or 8 ice creams that were all savory. I remember the sauteed onion one the best. They weren't bad, they just weren't good. It was interesting to try and explore new flavors but nothing you would ever want to keep around in the freezer.

I think I would eat it just on the off-chance that it might be delicious.

For a discussion on foie gras ice cream in the US, specifically from Scoops in LA, listen to the podcast of Even Kleiman's Good Food. Also mentioned: squid ink, durian, and nicotine-mint!

http://www.kcrw.com/etc/programs/gf/gf080628goat_cheese_chocolat

I would try it. I think it would be incredibly rich and creamy. Maybe topped with some sauteed pears or apples.

Looks and sounds pretty yucky. Not to mention the ethics of it.

It would especially gross if their was some hint of sweetness. I had garlic ice cream at the Gilroy Garlic Festival a few weeks ago and it was gross. It was sweet. It just did not work and the sweet aftertaste with the garlic aftertaste was awful.

I've had some at L'Épicier in Montreal as part of a foie gras trio and it was delicious.

I've had it at Gordon Ramsay's restaurant in New York, as small compliment to a Foie Gras appetizer and it worked very nicely with the dish.

I've had the foie gras ice cream-filled profiteroles at Le Pigeon in Portland and they are divine. Not too overpoweringly foie tasting, just rich and silky, which is a great balance for the crunchy browned profiterole and sel gris caramel sauce. Not something I could eat everyday (for both financial and health reasons), but easily something I would order again (though last time I was there, I was tempted away by something equally delicious and strange).

Yeeeaaaa... No.

There's an gelateria in my neighbourhood that's famous for the number and off beat nature of some of their flavours - dill pickle, rice, curry (surprisingly good paired with a chai or nut kulfi), durian, basil pernod, pear and gorgonzola, garlic, sour sop, ect. - and while I can taste test with some of the best, I gotta go with "no thanks" on the foie gras ice cream.