Lobster Ice Cream - Chef Recipe by Thomas Ege

Ingredients

"Myself and a group Chefs come together regularly to cook at events and every time we challenged each other. One day I cooked a lobster bisque and when I tried it, the flavour was light and sweet, I thought yes that would also be great as ice cream – 75% of my guests loved it. But you have to tell your brain that it's ice cream with croustade taste. Judge after the third try!" – Thomas Ege.

2 kg cooked lobster heads
500mL cream
500mL milk
100 g sugar
150mL brandy
150 g glucose
4 egg yolks
1 white leek
2 carrots
1 Tbs aromats
100mL olive oil

Method

Roast lobster heads in the oven at 220 C for 15 minutes. Cool down and crush.

Saute roughly chopped carrots and leek in a pot for 5 minutes.

Add aromats and lobster shells and roast for 10 minutes. Add brand and flame it. Add cream and milk and simmer for 15 minutes.

Strain through a fine sieve. Measure the liquid and refill with milk to 1 litre. Cool down to 40 C.

Mix egg and sugar together and add to liquid. Whisk over hot water in a pot at 68 C.

Whisk in an ice bath to bring temperature down to 30 C.

Place mixture in an ice cream machine and let run until smooth and soft.