Trish Deseine

Glace à la truffe noire

Black truffle ice cream

Preparation info
  • For

    8

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

An excellent way of using those little jars of truffle juice and truffle shavings or of using eggs which have cohabited with a fresh truffle in your fridge. You will need an ice-cream maker for this recipe.

Ingredients

  • 250 ml full-fat milk or single cream
  • 20 g truffle juice
  • 10

Method

Heat the milk or cream with the truffle juice and shavings.

In a pan, beat together the sugar and the egg yolks until the mixture is pale. Pour the hot milk into the mixture and stir. Heat the mixture gently until it thickens, stirring constantly.

Do not let it boil or curdle at the base of the pan. Remove from the heat and leave to infuse and cool for 4-5 hours.

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