This black truffle ice cream is nothing short of heavenly. A thick and creamy custard based ice cream infused with fresh black truffles and drizzled with dark chocolate. Serve on it’s own or with a delicious winter dessert.
As i’ve said in a few other posts, every year my girlfriends and I host an annual truffle dinner where we all cook, one or two courses featuring truffles and bring along a matched wine. It’s one of my favourite dinner parties of the year.
This year I got entree (pumpkin and carrot soup with za’tar and truffle oil) and dessert (my fav!). I wanted to make black truffle ice cream again because it was so delicious last year. Making it a second time, I got to perfect all the measurements and method, which resulted in an ultra creamy, ultra custardy, rich and truffle-y ice cream that you’re going to love. I found that actually blending the cooled ice cream mixture with half the shaved truffle first, and then stirring the rest through helped to up the truffle flavour without having to use more truffle (which is so so expensive). I used half a block of Lindt 70% chocolate drizzled over which added a rich sweetness but this is completely optional (although I do highly recommend it).
This recipe is totally not healthy, a stark contrast to the ebook of healthy ice creams I launched earlier this year. But sometimes you have to make a date with your cake (a term I picked up from my dietician), so to speak, and indulge in the good stuff.
Please note patience is required when making this ice cream, as with an egg base, it’s easy to curdle. Just take your time and make sure you use the smallest hob on your cooktop so the custard doesn’t curdle while you’re thickening it.
You can serve it on its own or as a side to a comforting winter dessert, like my apple and rhubarb walnut crumble. I hope you like this recipe and I’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Stand mixer
- Small mixing bowl
- Large saucepan
- Ice cream maker
- Freezer safe container
Ingredients (makes 1L):
- 2 tablespoons of cornflour
- 600ml thickened cream
- 1 1/2 teaspoons vanilla extract
- 20g black truffle, freshly grated
- Half a block of Lindt 70% chocolate, melted
2. To make the black truffle ice cream: Make the cornflour slurry by mixing the corn flour with a few drops of milk. In the large saucepan, combine the thickened cream, milk and one cup of sugar and bring to a simmer over medium heat. Meanwhile in the large mixing bowl, whisk egg yolks and remaining 1/4 cup of sugar.
3. Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly. You can’t rush this step – it’s very important to take your time to avoid curdling the eggs.
4. Add the cornflour slurry and cook the cream mixture over low heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir through the vanilla extract.
5. Cool ice cream mixture completely (in the fridge overnight or for at least 5 hours) then stir through the HALF the shaved black truffle and blend the mixture in a blender. Then stir through the other half of the shaved black truffle and pour into your ice cream maker and follow manufacturers instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.
6. Transfer to a freezer safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too. When pulling it out to serve, drizzle over the melted chocolate and let it sit for 10 minutes to soften before serving.
7. To serve: serve on it’s own or with a nice winter dessert like my apple and rhubarb walnut crumble.
Storage: the ice cream will keep in the freezer safe container in the freezer for up to 2 weeks.
Like this recipe? Yum it on Yummly.
For another truffle recipe, try my pumpkin and carrot soup with za’tar and truffle oil.
Or my truffle mac n cheese.