Pastry Chef Nicole Kaplan of Eleven Madison Park – New York, NY Yield: 8-10 Servings Vanilla ice cream: 1 quart milk 1/2 quart cream 1 vanilla bean, split and scraped 2 cups sugar, divided 10 yolks Pistachio nougatine: 6 ounces Read More …
Chocolate Dome with Caramel Cream, Fleur de Sel and Pistachio Crunch Ice Cream