Title: Truffle Ice Cream
Categories: Dessert Icecream French
Yield: 8 Servings
| 1 | l | Milk |
| 8 | | Egg yolks |
| 250 | g | Sugar |
| 3 | lg | Truffles |
Before raw truffle prices reached the risible levels of 1979, I had
invented this recipe where the scent of the truffle was, for once,
displayed alone. To make a custard from a litre of milk, you will need 3
fine large truffles. Put them, after having brushed them clean very
carefully, in the milk and then bring them to the boil and simmer at
length, while you work together the egg yolks and sugar in the usual way.
Ie, beat the yolks well, gradually adding the sugar, and continue beating
hard with an electric beater until the mixture becomes thick and very pale
in colour. Fish your truffles out of the milk, and use it to make a
custard, by pouring it in a thin stream on the egg yolk mixture, while
continuing to whisk. Cook the custard, heating gently, stirring
continuously, until it forms a "ribbon" (175-180F IMH).
Peel the truffles. Cut the centre into julienne strips and chop the
peelings finely. Add the chopped peelings to the custard, and cool. When
cold, pour into the ice cream maker and freeze. As soon as the ice cream is
made, Dish into individual water glasses as follows. Put a spoonful of ice
cream into each glass, then sprinkle with a few truffle needles, then
another spoonful finishing with truffle julienne to decorate. Recipe by
Andre Daguin "The New Gascon Cook" Translated & MMEd IMH c/o Georges' Home
BBS 2:323/4.4