Ice Cream Sundae: Whiskey-Fig Ice Cream, Vanilla Cremeux, Speculoos Crumble, Maple Chicharrones “Pop Corn,” Blood Orange Sauce

METHOD:

For the Whiskey-Fig Ice Cream:
In a large pot combine milk, cream, and inverted sugar and bring to a boil. In a large bowl whisk together egg yolks, sugar, and ice cream stabilizer. Temper hot dairy into yolks, return everything to the pot, and cook, stirring constantly, to 93°C. Pass through a chinois, whisk in fig-whiskey mix and fig filling, then chill in an ice bath. Process in an ice cream machine according to the manufacturer’s instructions.

For the Vanilla Cremeux:
Bloom gelatin. In a medium pot bring cream to a boil. In a small bowl whisk sugar into egg yolks. Temper hot cream into yolks, return everything to the pot and cook, stirring constantly, to 93°C. Stir in bloomed gelatin (or Textura), pass through a chinois, and chill overnight. Puree with immersion blender to smooth out and transfer to a piping bag.

For the Speculoos Crumble:
Heat oven to 340°F. In a stand mixer fitted with the paddle attachment, combine brown sugar, butter, and Vanilla Compound and mix to incorporate. Add baking powder, milk, ground almonds, orange zest, and cake flour and mix just until a homogenous dough forms. Chill dough at least 30 minutes. Scale 500 grams dough and roll out large enough to fill 1 half-sheet tray. Set in a parchment-lined half-sheet tray, set another piece of parchment on top, and rest another half-sheet tray on top. Bake 20 to 25 minutes, cool, and break into small pieces.

For the Maple Chicharrones “Pop Corn”:
In a medium pot combine sugar and glucose and cook to a medium caramel. Remove from heat, add butter, and stir to incorporate. Fold in chicharrones and bacon extract. Turn out and spread in one layer on a silicone baking mat to cool.

For the Blood Orange Sauce:
Using an immersion blender, blend UtraSperse into purée until well incorporated. Transfer to a piping bag or a squeeze bottle.

To Assemble and Serve:
In a “rocks” glass pipe some Vanilla Cremeux. Add Speculoos Crumble and toasted hazelnuts. Place a scoop of Fig-Whiskey Ice Cream in the glass, and arrange some pieces of Maple “Pop Corn” on top of ice cream. Pipe in 4 drops of Blood Orange Sauce and garnish with micro greens. Cover top of glass with a piece of white chocolate décor.  Fill a tube with blood orange sauce and set on plate next to glass.