Caramelized Onion Ice Cream

Pomegranate Syrup and Frozen White Chocolate

Chef Vince Nguyen of Berlu | Portland, OR
Yield: 8 to 10 servings

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Adapted by StarChefs | October 2018

INGREDIENTS

Caramelized Onion Ice Cream:
525 grams milk
75 grams heavy cream
54 grams sugar
6 grams salt
1.2 grams xanthan gum
100 grams caramelized onions

Pomegranate Syrup:
200 grams fresh pomegranate juice
10 grams sugar
1 gram salt
2 grams agar agar

Frozen White Chocolate Chunks: 
200 grams Valrhona white chocolate
50 grams crème fraîche
10 grams lemon juice
1.5 grams salt

METHOD

For the Caramelized Onion Ice Cream:
In a pot combine, milk, cream, sugar, and salt. Bring to boil, stirring frequently. Remove from heat and stir in xanthan gum followed by onion. Steep 10 minutes. Strain through a chinois into a Pacojet canister and freeze.

For the Pomegranate Syrup:
In a pot, whisk to combine all ingredients. Bring to a boil, remove from heat, and cool until mixture sets. Transfer to a Vitamix blender and purée. Strain through a chinois.

For the Frozen White Chocolate Chunks: 
Heat oven to 325°F. On a sheet tray, roast chocolate 8 minutes, until golden. Transfer to a  Vitamix blender with remaining ingredients and purée. Pour mixture onto a sheet tray lined with a silicone mat. Let cool until hard. Cut into pieces and place in a large, metal mixing bowl. Cover with liquid nitrogen and mix well. Immediately transfer to a chilled container and freeze.

To Assemble and Serve:
In a serving bowl, place 1 large quenelle of Caramelized Onion Ice Cream. With the back of 1 of the quenelle-ing spoons, make a shallow divot in the ice cream. Fill the divot with Pomegranate Syrup. Sprinkle Frozen White Chocolate Chunks over dessert.

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