Jean Louis Palladin’s Black Truffle Ice Cream

Written By Chesed Farms

Instructions

  • Preferably a few days before making the ice cream, store the eggs in a jar with a fresh truffle to help infuse them.

Ice cream base

  • Combine the cream, milk, and eggs, sugar and salt. Heat the mixture until it is warm and steaming, whisking regularly. When the egg begins to thicken the mixture, to the heat down as low as possible and whisk a bit more. Do not over heat the mixture or it will curdle. If it curdles, puree it in a blender before proceeding--it will be fine.

  • Add the fresh truffles, then refrigerate overnight to infuse and improve the set (optional). Transfer the mixture to an ice cream maker and process for 45 minutes, or according to the manufacturers directions.

  • Store the ice cream in the freezer. It is the most potent within a day or two of making.

Jean Louis Palladin’s Black Truffle Ice Cream by Foragerchef.com

Equipment

  • 1 Ice cream machine

Ingredients

  • 1.5 cups heavy cream

  • 1.5 cup milk

  • 1.5 tablespoon fresh black truffle chopped, this should be about 10 grams-add more if you can.

  • 3 large egg yolks or cornstarch, see note

  • ¾ cup sugar

  • ⅛ teaspoon salt

Chesed Farms
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Truffle Butter