Palladin's Black Truffle Ice Cream
While looking through antique French cook books we discovered a centuries old recipe for black truffle ice cream.
We like a rich custardy ice cream, and we thought a yellow color would be a fun contrast with the black flecks of truffle. Using only fresh truffles makes this slightly more approachable to create at home, but you could make this with fresh, canned, or frozen truffles in juice.
We’ve made ice cream out of different mushrooms before, but let us tell you, the powerful aroma of truffles in a sweet, creamy form is mind-altering, and truly awesome.
- 1.5 cups heavy cream
- 1/2 cup milk
- 1/4 ounce fresh black truffle, finely chopped, this should be about 1 tbsp
- 6 large egg yolks
- 1/2 cup sugar
- 1/8 tsp salt
- Combine the cream, milk, and eggs, sugar and salt. Heat the mixture until it is warm and steaming, whisking constantly and slowly so as to not make the eggs coagulate. You could also do this in a metal bowl on top of a simmering pot of water, also known as a double boiler or bain marie.
- When the mixture is hot, pass it through a strainer to remove any pieces of egg that may have coagulated, you could also just put it in a blender.
- Add the fresh truffles, then transfer the mixture to an ice cream maker and process for 15 minutes, or until doubled in volume and creamy. Make darn sure to check on the ice cream regularly, if you over work it, it can get hard and unappetizing.
- Store the ice cream in the freezer. It is the most potent within a day or two of making it, but will last for months.