Classic Marseille Fish Soup - Chef Recipe by Anthony Humphries
Chef’s suggestion: With all soups and braises the flavour is always better the next day! Bon Appétit...
1 1/2 cups whole milk
1 1/2 Tbs corn starch
1/2 cups of your favorite Bourbon
1 1/4 cups heavy cream
2 Tbs light corn syrup
4 Tbs mascarpone cheese, softened
1/4 tsp salt
2/3 cup granulated sugar
3/4 cup milk chocolate toffee pieces (like Heath chips or chopped Heath bar)
Take 2 tablespoons of the milk and combine it with the corn starch to create a slurry, whisking constantly. Set aside. Add Bourbon to the remainder of the milk.
Measure out the heavy cream and add the corn syrup to it. Add the mascarpone to a large bowl and whisk in the salt. Set aside.
Heat a large saucepan over medium heat and add sugar - make sure it is in one layer and covers the whole bottom of the pot. Watch the sugar until it begins to melt and the outsides melt and begin to caramelise.
Once there is just a small amount of white sugar remaining in the center, use a heat proof spatula and scrape the melted sugar from the sides into the center. Continue to do so until all of the sugar is melted, and stir well. Watch the sugar as it begins to bubble and once the edges are bubbly and releasing smoke and the sugar turns a dark amber color, remove from heat.
The minute you remove it from the heat, add a few tablespoons of the cream/corn syrup mixture (be careful - it will spit) and whisk constantly to combine. Slowly add the remaining cream very slowly, whisking constantly.
Place the saucepan back over medium heat and add the milk/bourbon mix. Bring the mixture to a rolling boil (it takes a few minutes to achieve. Do NOT remove your eyes from the milk as it can easily bubble up and over, so have a spatula on hand and turn the heat down if necessary, increasing again slowly) and once boiling, boil for 4 minutes.
Remove from heat and whisk in the corn starch slurry, whisking to combine. Place back over heat and cook for another 1-2 minutes, stirring with a spatula until slightly thickened. Gently pour mixture into the large bowl with the mascarpone and whisk to combine.
Fill a large bowl with ice and ice water, placing a large ziplock bag in the water, bottom down. Pour the mixture carefully into the bag, the press the air out and seal. Chill for 30-45 minutes.
Once chilled, set up your ice cream maker according to it's directions and pour the ice cream in. Churn according to directions. 5 minutes before finishing, add in toffee pieces.
Once churned, spread in a freezer-safe container and place a piece of plastic wrap on top, pressing against the ice cream. Freeze for 4-6 hours before serving.
Note: this ice cream is soft.
Ice cream maker
Large ziplock bag