The best ice cream recipe after Killer Vanilla would have to be this one. I am SO in love with these flavours. I was a little worried, but pass me a spoon! Worried is not the right word, cautious would be a better choice. I mean, black truffle in ice cream, but you are going to love it. LOVE. That is definitely the right word!
This ice cream has a custard base and I do have a very flash new ice cream churner which I am utilising way more than my hips can cope with. If you do not have a churner, you will need to follow the alternative instructions to get your fluffiness quota as required!
If you are fresh out of ice cream churners, you can freeze the custard in ice cube size blocks, blend (once completely frozen) with a dash of the cream until creamy and aerated, then whip the rest of the cream and fold through. Refreeze with the melted chocolate as per the rest of the recipe.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams chocolate white callets BUY
- 1 eggs
- 5 egg yolks
- 500 Grams whole milk
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- 20 Grams black truffle shavings (I used a microplane)
- 600 Grams cream BUY
- 100-150 Grams chocolate dark callets BUY
Do
- 1
Place the white chocolate, egg, yolks, milk, vanilla and salt into the Thermomix bowl and cook 10 min/80°C/speed 4.
- 2
Scrape out of the Thermomix bowl into a plastic container and add the grated truffle. Stir vigorously until well combined. Add the cream and stir again. Cover with a cartouche and allow it to cool completely before refrigerating a minimum of 4 hours.
- 3
Process in an ice cream churner until frozen.
- 4
Pour into a container and drizzle with melted dark chocolate.
