White Truffle & Vanilla Ice Cream
White Truffle & Vanilla Ice Cream
Plantin Kaviari
6
20 minutes
10 minutes
French
Dessert
Easy
1-2 hours
This White Truffle and Vanilla Ice Cream combines Tahitian vanilla, whole milk, cream, honey and egg yolks in a smooth custard base. Fresh White Truffle is infused into the chilled custard and shaved over each serving at the table, bringing an earthy, fragrant contrast to the ice cream’s soft sweetness.
Ingredients
- 500 ml whole milk
- 1 Tahitian vanilla bean, split lengthways and seeds scraped
- 100 ml double cream
- 50 g honey
- 50 g egg yolks, approximately 3 large yolks
- 50 g caster sugar
- 14 g fresh White Truffle
- 2 tbsp granulated sugar, optional, for serving
- A small pinch of fine sea salt, optional
Directions
Infuse the vanilla dairy: Place the milk, vanilla pod and scraped seeds in a saucepan. Warm over medium heat until just below a simmer. Add the cream, honey and salt, if using, and stir until combined. Bring just to a gentle simmer, then remove from the heat.
Whisk the yolks and sugar: In a heatproof bowl, whisk the egg yolks with the caster sugar until smooth and slightly paler.
Cook the custard: Slowly pour the hot vanilla dairy over the yolks, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard reaches 82–84°C and coats the back of the spatula. Do not let it boil.
Strain and chill the custard: Remove the vanilla pod, then strain the custard through a fine sieve into a shallow metal or glass bowl, keeping the vanilla seeds in the base. Set the bowl over an ice bath and stir until cold to the touch, ideally below 5°C.
Infuse with White Truffle: Using a truffle shaver or very sharp vegetable peeler, shave just over half of the fresh White Truffle into the fully chilled custard. Stir gently, cover and refrigerate until the flavours have developed, preferably overnight.
Churn and freeze: Churn the custard in an ice-cream maker according to the manufacturer’s instructions, until soft and creamy. Transfer to an airtight container and freeze until firm enough to scoop.
Finish and serve: Serve in chilled bowls with fine shavings of the remaining fresh White Truffle. Add a light sprinkle of granulated sugar only if a small crystalline crunch is desired.
