Menu Inspiration

Chef Blais on Plantain Ice Cream

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Top Chef All-Stars Winner, Chef Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. So you can imagine how excited we were to have him step into the Shamrock Foods kitchen to create a series of recipes using the Shamrock Family of Brands.

Yield: 2-3


1440g Shamrock Farms® Heavy Cream
1440g Shamrock Farms® Milk
216g Glucose
544g Fair Meadow Egg Yolks
600g Sugar
1000g Plantains (very ripe soft, black skins)

For topping

2 cups Shamrock Farms® Heavy Cream (for whipped cream)
1 cup Powdered Sugar
1 Vanilla Bean (or 1 tsp vanilla extract)


  1. Scale out all ingredients and get an ice bath.
  2. Heat cream, milk, and glucose in a saucepan. Bring to a simmer.
  3. Once brought to a simmer, whisk sugar into yolks.
  4. Temper yolks with 1/3 cream mixture.
  5. Whisk yolks back into saucepan and cook until it reaches 175ºF.
  6. Blend plantains in a blender until smooth, strain through a chinois.
  7. Fold blended plantains into ice cream base.
  8. Place over ice bath and stir until cool. Reserve.
  9. Serve in 2-3 waffle cones or bowls.

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