Caviar Ice Cream
Yields: 1 pint
This unexpected pairing strikes the perfect balance of sweet and salty. Much like salted caramel, the caviar enhances the sweetness of the ice cream, creating an indulgent dessert.
Recipe by: The Caviar Co. Tiburon
INGREDIENTS
⅓ cup sugar
2 egg yolks
1 cup crème fraîche
½ tsp vanilla extract
1 oz Royal White Sturgeon Caviar
INSTRUCTIONS
1. Combine sugar and egg yolks in a mixing bowl over a double boiler.
2. Whisk over a gentle simmer until the mixture becomes pale yellow.
3. Remove from heat and let cool in the refrigerator.
4. Reserve and freeze about one-third of the mixture in a labeled container.
5. Whip the crème fraîche with vanilla extract until stiff peaks form.
6. Gently fold the whipped crème fraîche into the cooled egg and sugar mixture until fully incorporated.
7. Pour the mixture into the frozen portion.
8. Freeze overnight.
9. Before serving, top with a small spoonful of The Caviar Co. Royal White Sturgeon.
THIS RECIPE FEATURES:
Royal White Sturgeon
The sophisticated sister of this species, Royal White Sturgeon is considered a higher grade of caviar due to its lighter color and more complex flavor profile when compared to Classic White Sturgeon. This semi-soft, medium pearl has a blend of tawny brown and blonde hues with a beautiful depth of flavor. Its tasting notes start earthy on the palate, finishing with a satisfying, silky butteriness.