Poddubny Truffle Ice Cream
40 servings
90 minutes
Recipe by Viktor Enin, founder of the "Tea Height" club
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.
- Whole milk (3.2%): 2 ml
- Heavy cream 35% fat: 2 ml
- Sugar: 330 g
- Pu-erh tea: 64 g
- Invert sugar 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.
- Black truffles: 200 g
- Pu-erh 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.
- Ripe pu-erh tea paste (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.
- Ripe pu-erh tea paste (chagao): 50 g
