Ohiwa Black Diamonds: Truffle Ice Cream
Truffle ice cream is perfect for special occasions. It can be made and enjoyed any time of the year but is best with fresh truffle.
Ingredients:
- 30g Black Truffle
- 375 Whole Milk
- 90g Granulated Sugar
- 5 Egg Yolks
- 185 Heavy Cream
- 2-3 tsp Truffle Oil
Method:
Slice, then chop the truffles very finely and set aside.
Combine the milk and half the sugar and bring to just below boiling point. Remove the pan from the heat, cover and leave aside for a minimum of of 15 minutes to allow the vanilla flavour to develop.
Meanwhile in a medium sized heatproof bowl combine the egg yolks with the remaining sugar and beat preferably with a hand whisk, until the mixture is pale and thick.
Bring the milk back to boiling point, then pour it slowly in a thin stream on the egg yolks and sugar whisking steadily as the milk is added.
The bowl can now be placed over a pan of simmering water, or the custard can be returned to the saucepan, which is then put on top of a heat diffuser mat so that it is not in direct contact with the heat.
Only of you have an accurate thermometer and/or are confident that you will not overheat the sauce, should you put the saucepan on a gentle direct heat,.
Use a small metallic spoon or spatula to stir the custard.
As it heats over the water, the custard will will not suffer as long as it it stirred frequently and it will take from 5-30 minutes to thicken sufficiently.
Over direct heat the custard will need constant attention and will take about 8-10 minutes. As soon as the custard is sufficiently thickened, remove the pan from the heat and plunge the base in a few inches of cold water. Leave it to cool string occasionally until the mixture feels as though it has never been heated.
Once the custard has been cooled, add the finely cut truffles and cover and chill in the fridge for at least 6 hours or overnight. When ready, taste then whisk in a very small amount of truffle oil, half a teaspoon at a time, tasting between each addition until the truffle flavour is as you prefer. Then either still or stir freeze. Serve within 1 hour or if frozen allow 30 minutes in the fridge to soften sufficiently for serving.
Bon appetite!
A huge thank you to Nicolas Sargologo for submitting this fantastic recipe!