Poddubny Truffle Ice Cream

40 servings

90 minutes

Recipe by Viktor Enin, founder of the "Tea Height" club

Energy value per serving

• Calories: 70.4
• Proteins: 1.8g
• Fats: 2.4g
• Carbohydrates: 10.3g

Ingredients

• Milk 3.2%: 2 ml
• Cream 35%: 2 ml
• Sugar: 330 g
• Puer tea: 64 g
• Invert syrup: 90 g
• Egg yolk: 300 g
• Shu-puer-chagao: 50 g
• Ground Sichuan pepper: 2 g
• Black truffles: 200 g

Cooking steps

1. For the ice cream base, heat the milk to 75 degrees, add cream, mix in sugar with egg yolks and invert sugar (honey can be used instead). Blend everything until smooth. Cool and let mature at 5 degrees for 20 hours.

   Required ingredients:

   • Milk 3.2%: 2 ml
   • Cream 35%: 2 ml
   • Sugar: 330 g
   • Puer tea: 64 g
   • Invert syrup: 90 g
   • Egg yolk: 300 g

2. Thoroughly wash the chaga truffle and slice it thinly. Mix it with pu-erh tea, which has good absorbing properties and will absorb the truffle's aromas well. Divide the chaga truffle into convenient working portions and dehydrate for 20 hours at 40 degrees.

   Required ingredients:

   • Black truffles: 200 g
   • Puer tea: 64 g

3. For the ice cream base, add truffle-chocolate and 2 grams of Sichuan pepper powder. Send it to the ice cream maker. Harden the finished ice cream in the freezer.

   Required ingredients:

   • Shu-puer-chagao: 50 g
   • Ground Sichuan pepper: 2 g

4. Serve the truffle-pu-er tea with the truffle-decorated ice cream balls. Brew the tea with 2-3 grams of truffle-chagao and serve it in a chagao decanter.

   Required ingredients:

   • Shu-puer-chagao: 50 g