Meet Atsushi Takatsuki, sous chef at MB Post
When Atsushi Takatsuki, sous chef at MB Post in Manhattan Beach, California, was choosing what recipe to provide for Sous Chef Series, he consulted his friends. The unanimous vote: Takatsuki’s condensed-milk ice cream, rippled with homemade dulce de leche. We would like to thank his friends.
Takatsuki graduated from culinary school, worked at Jules Verne in Paris, then took a job in New York working for François Payard, followed by a position at Le Bernardin. While he loved New York, he couldn’t stay: “Those winters are brutal,” says the Los Angeles native. He returned to Los Angeles to work for Michael Mina, thinking he wanted a career in fine dining. Since coming to MB Post, his focus has shifted. “At the end of the day,” says Takatsuki, “I want to make food that keeps people coming back--food they can afford to eat once a week, not once a year.”
As for the ice cream, once a week sounds about right to us.
Dulce de Leche Ice Cream
Yield: 1½ pints
3 hours, 15 minutes (plus 5 hours cooling and freezing)
Sweetened condensed milk, one 14-ounce can
Heavy cream, 1¾ cups
Whole milk, ¾ cup
Granulated sugar, ½ cup
Kosher salt, a pinch
Large egg yolks, 5