White Truffle Ice Cream

Name: White Truffle Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 349 g / 12.31 oz / 6.98% egg yolks; 200 g / 7.05 oz white truffle trimmings; 581 g / 1 lb 4.51 oz / 11.62% heavy cream; 781 g / 1 lb 11.57 oz / 15.62% granulated sugar; 3.5 kg / 7 lb 11.46 oz milk; 3.29 kg / 7 lb 4.05 oz / 65.79% Truffle-Infused Milk

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 /

Dessert
ice cream
Vegetarian
Gluten-free

Method

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.
For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method.
Strain the base through a fine-mesh strainer