White Truffle Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Truffle-Infused Milk

  • 200 g / 7.05 oz white truffle trimmings
  • 3.5 kg / 7 lb 11.46 oz milk

Ice Cream Base

  • 3.29 kg / 7 lb 4.05 oz / 65.79% Truffle-Infused Milk
  • 581 g / 1 lb 4.51 oz / 11.62% heavy cream
  • 781 g / 1 lb 11.57 oz / 15.62% granulated sugar
  • 349 g / 12.31 oz / 6.98% egg yolks

Method

  1. For the Truffle-Infused Milk: Steep the truffles in the milk for 30 minutes. Strain through a fine mesh sieve, then weigh out the amount of milk needed for the recipe.
  2. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method.
  3. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  4. Once the base has aged, churn to the desired consistency.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.