Ice cream "Truffle"
5 servings
60 minutes
Truffle ice cream is an exquisite dessert that combines the creaminess of dairy with the depth of truffle flavor. Its roots lie in European gastronomy, where truffles are valued for their refined aroma and rich taste. The creamy texture of the ice cream, enhanced by truffle paste, gives it a noble softness, while a light sweetness perfectly balances the earthy notes of the truffle. It is prepared with careful attention to ingredients, from the ideal blend of milk and cream to the delicate mixing of paste. This delicacy not only provides pleasure from taste but also becomes a symbol of culinary mastery. It is perfect for an elegant dinner finish or as a refined treat at any time of day.
1
In a bowl, combine dry milk, sugar, and dextrose.
- Milk powder: 20 g
- Sugar: 60 g
- Dextrose (glucose): 20 g
2
Heat the milk to 75 degrees, add the yolks and cream, sprinkle in the dry mixture, and blend everything thoroughly.
- Milk: 300 ml
- Egg yolk: 2 pieces
- Heavy cream 35% fat: 50 ml
- Milk powder: 20 g
- Sugar: 60 g
- Dextrose (glucose): 20 g
3
Add truffle paste to the mixture and mix everything again.
- Truffle paste: 2 tablespoons
4
Place the container in the refrigerator for twenty minutes to cool completely.
5
Pour the mixture into the ice cream maker and let it churn until ready - this will take about forty minutes.
6
Scoop the ready ice cream into bowls and serve.