Serves8 (first course)
- Active Time:45 min
- Start to Finish:2 hr
ADAPTED FROM ALAIN PASSARD
January 2007
For Ice Cream
-
1
cup
heavy cream
-
1
cup
whole milk
-
3
large egg yolks
-
3
tablespoons
moutarde d'Orléans (see Cooks' note, below) or other coarse-grained mustard
For Gazpacho
-
3
lbs
tomatoes, quartered, cored, and seeded
-
1
cup
coarsely chopped fennel bulb (sometimes labeled "anise," about 1/2 bulb, stalks discarded)
-
3/4
cup
coarsely chopped red bell pepper (about 1/2 pepper)
-
3/4
cup
coarsely chopped onion (about 1/2 onion)
-
3/4
cup
coarsely chopped cucumber (about 1/2 medium cucumber)
-
2
small garlic cloves
-
1/4
cup
Sherry vinegar
-
1
teaspoon
salt
Make ice cream:
-
Bring cream and milk just to a boil in a 1- to 2-quart heavy saucepan. Meanwhile, whisk together yolks in a medium heatproof bowl. Add half of hot cream mixture to yolks in a slow stream, whisking constantly, then return egg mixture to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170º to 175ºF on thermometer (do not let boil).
-
Immediately pour custard through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 10 minutes. Whisk in mustard. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Make gazpacho while ice cream is freezing:
-
Stir together tomatoes, fennel, bell pepper, onion, cucumber, and garlic in a bowl. Purée mixture in 4 batches in a blender until smooth. Force each batch through a fine-mesh sieve into a large bowl (combine all 4 batches), discarding solids. Stir in vinegar and salt. Chill, covered, until cold, at least 30 minutes.
-
Divide soup among 8 soup bowls and drizzle with oil, then grind pepper to taste over it. Top each serving with a small scoop of mustard ice cream.
Cooks' notes: - Moutarde d'Orléans is available at lepicerie.com.
- Ice cream keeps 3 days. Soften slightly in refrigerator, 20 to 30 minutes, before serving. Gazpacho can be chilled up to 24 hours.