Disclaimer: You can leave the truffles out and this will still be amazing. Of course, they do make it a bit extra lux and if you are wondering how to get your hands on winter truffles (in Australia), the season is short, June through August, maybe if you're lucky you could get some in September. We get ours from Farm Fresh Truffles in Manjimup, whom we filmed with a few years ago. If you purchase online (which I do) they arrive in a day or two. Super fast.
Truffle hunting is pretty thrilling for a foodie. It is very exciting to dig up black gold. Check out the video...loads of fun.
This recipe is just leaning into the natural malty taste that occurs when you add truffles to a sweet recipe. I know you will love it. My husband was horrified by the addition of something as ordinary as Malteasers, but they are a natural match as well and provide a little texture. You could add any other chocolate of choice really.
So off you go...don't stop with just this recipe, get your truffles shipped and host your own truffle festival!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 400 Grams whole milk
- 100 Grams malted milk powder (I used Horlicks)
- 100 Grams raw caster sugar BUY
- 60 Grams dark brown sugar
- 4 egg yolks
- 1 Pinch pink salt flakes BUY
- 1 Tablespoon vanilla bean paste BUY
- 20 Grams black truffle
- 400 Grams cream BUY
- malteasers, slightly crushed (optional0
Place milk, malted milk powder, sugars, yolks and salt into the Thermomix bowl and cook 8 min/80°C/speed 4.
Add vanilla and using a microplane, finely grate the truffle into the hot custard. Allow to infuse in the Thermomix bowl and at least 10 minutes.
Add the cream and blend 20 sec/speed 8.
Pour into a jug or container that will not retain the heat, and cover with a cartouche. Bring to room temperature before transferring to the fridge for several hours until completely chilled. (Overnight is fine, aging the custard is a really good thing for flavour.)
Churn in an ice cream churner, following the manufacturers instructions. Alternatively, freeze in an ice cube tray and then transfer half the frozen blocks into the Thermomix bowl and chop 6 sec/speed 8 Add remaining blocks and with the aid of the Thermomix spatula, blend and whip until creamy.
If adding in malteasers, wrap them in a silpat mat, (you know the one I mean!) and bash them a couple of times with a rolling pin. This cannot be done in the Thermomix bowl unless you want dust.
Combine into the churned or blended ice cream right at the end. Freeze for a couple of hours before serving.