Ice cream is one of the first truffle dishes that blew me away! Of course, I had your typical parmesan truffle french fries and parmesan truffle popcorn, but those actually took me a few bites to get used to the flavor. Ice cream and sweets are one of the things that you might not expect expect the truffle to mesh with, but these recipes I've created will be a real treat for your palate.
Black Truffle Ice Cream
1 1/2 pints
This Black Truffle Ice Cream is a very simple recipe and a slight variation from your typical vanilla ice cream. I use a Cuisinart Ice Cream Maker for the churning process and a cooking thermometer can help as well.
2 cups heavy cream
1 can of sweetened condensed milk
1/2 cup sugar
1 tbsp vanilla extract
1/8 tsp sea salt
6 egg yolks
In a small to medium pot, over medium low heat, add heavy cream, condensed milk, sugar, salt, and vanilla. Cook for about 5 minutes, stirring consistently, until all ingredients are combined and dissolved. Remove from heat.
While mixture is cooking separate egg yolks into a small to medium bowl and whisk together.
Whisk 1/3 of the hot cream mixture into the bowl with egg yolks. Once fully whisked, whisk the mixture with egg yolks back into the pot with hot cream. Return heat to medium-low, and cook for about 5 minutes or until it reaches a temperature of 170 degrees.
Strain into a medium bowl through a fine-mesh sieve. Quickly add the truffle sauce and stir in, while the cream is still hot.
Cool mixture to room temperature, cover, and refridgerate for at least 6 hours or overnight.
Churn in an ice cream maker according to the directions of your ice cream maker. Ice cream may be served soft, or put into freezer until served. Enjoy!
- Enjoy by itself or with pies such as pecan, apple, cherry, etc.
- Add a scoop of fresh brownies.
- Place between two fresh cookies for an ice cream sandwich.