Name: Truffle Ice Cream
Cuisine: Australia
Ingredients: 100 g (3½ oz) organic egg yolks; 233 g (8½ oz) cream (35% fat content); 100 g (3½ oz) caster (superfine) sugar; 233 g (8½ oz) quality fresh whole milk; 50 g (1¾ oz) liquid glucose; 5 g (⅛ oz) truffle salt; 30 g (1 oz) Tasmanian black truffle

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

100 g (3½ oz) organic egg yolks
233 g (8½

Method

Mix the egg yolks and cream together in a bowl until completely incorporated.

Pour the milk into a heavy-based saucepan and bring to 35°C (95°F). Add the sugar and glucose, and stir well to dissolve. Bring the temperature to 45°C (115°F). Finely slice the truffle on a truffle slicer and add to the warm milk and sugar. Cover and leave to infuse for 10 minutes.

Add the egg and cre