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Oyster Ice Cream
Recipe by Sarah Todd
Try Sarah Todd's Oyster Ice Cream today!
- Steps
- Ingredients
Steps
- Prechill and ice cream machine.
- For the Oyster Ice Cream, shuck the oysters. Clean the shells and reserve the best 12 for serving.
- Whisk the eggs and dextrose together in a bowl.
- In a saucepan heat milk and cream on a medium-low heat to around 60°C.
- Pour over the egg mixture, whisking until combined. Return the mixture to the saucepan and cook on a medium heat to 84°C.Transfer to a medium bowl and place over a bowl of ice to cool.
- When cool, add the oysters and blitz together with a stick mixer, season with salt and lemon juice.
- Strain the mixture and place in an ice cream machine. Churn to desired consistency. Transfer to a sealable container and place into the freezer until 3 minutes before serving.
- For the Beef Tartare, finely chop the eye fillet into a 1cm dice and place in a medium bowl.
- In a dry frypan, over a medium-low heat, toast the cumin for 1-2 minutes, until fragrant. Add to the beef.
- Finely dice the guanciale into 7mm cubes. Add to the same frypan and sauté on a medium-low heat for 5 – 8 minutes until golden and crispy but still retaining some bite. Add to the beef.
- Add the remaining ingredients and stir to combine well. Set aside in the fridge.
- For the Sauce, add the ingredients to a small bowl, whisking to combine. Then pour over the tartare and mix well.
- To serve, combine ice and salt in a high-speed blender until blended to a chunky texture and place on a serving plate.
- Fill the cleaned oyster shells with tartare, drizzle with extra lemon, a pinch of salt and swipe a teaspoon of oyster ice cream over the top.
