This was a dish we did for our friend, D-Mo's birthday dinner. We were honored that he requested a dinner from us for the occasion, and we had a lot of fun jumping back into the game.
fried chicken ice cream, pizzella cone, schmaltz maple streusel
In an effort to create 'fried chicken ice cream' on a whim, the natural flow of thought lead to serving it with a waffle cone to complete the classic combination. The ice cream itself was a test to see if we could capture the essence of fried chicken through cold infusion into heavy cream. After putting a healthy dose of fried chicken meat and skin into the cream, it was pulsed a bit then allowed to infuse under refrigeration. The cream was strained, sweetened with sugar and glucose, a touch of stabilizer was added, freeze, Paco-tize. Amazing how the distinct flavor of southern fried goodness translated into the frozen dessert.
The cones were a classic waffle cone batter cooked in a pizzelle press. The streusel recipe was conceived by replacing the butter in a streusel with schmaltz, and adding maple in lieu of some of the sugar.
As a last word on this post, I want to thank everyone who showed support for my blog at the Star Chefs 2010 ICC even though it has been stagnant for quite some time. The encouragement is definitely appreciated and it served to be yet another humbling experience. In particular, I'd like to dedicate this post to Chef Wylie Dufresne... this one is for your morning coffee (and if anyone hasn't looked at the WD~50 website in awhile, you need to revisit it. This is an ongoing index of amazing concept plates). Chef K and I are recharged with energy thanks to all of the great chefs we've had the honor to associate with over the past few days. The experience was priceless.