Cool Plates showcases dishes from across the country to help inspire chefs’ creativity.
Pastry chef Chrysta Umberger soaks foie gras overnight in milk. She brings the liver and milk to a simmer, and then adds that mixture to egg yolks beaten with sugar and cooks them to make a crème anglaise.
She strains the anglaise and then refrigerates it overnight to let the flavors meld. The next day she spins the mixture into ice cream, shapes it into quenelles and se