1 In a saucepan heat your cream until boiling with salt pepper grated nutmeg and a pinch of Espelette then set it aside.
2 In a bowl whisk your egg yolks then add the hot cream while stirring, pour back into the saucepan and on low heat gently poach your cream stirring constantly with a wooden spatula until you can draw a line on it that holds. Then your "crème anglaise" will be ready, remove it and let it cool by placing your saucepan in ice water.
3 When your cream is cold, in a bowl mix well with your foie gras and your Muscat and pour into your ice cream maker until it sets then transfer and store in the freezer and remove 1 hour before serving to thaw in the refrigerator.
4 If you don't have an ice cream maker then add your 3 egg whites beaten until stiff and fold them in by cutting and lifting then store your ice cream in the freezer.
* Muscat de Rivesaltes but also Sauternes or Jurançon late harvest etc.
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