Black Truffle Ice Cream with Truffle Honey Florentines
D'Artagnan chef bio | Yield: about 1 quart
Make this creamy & rich vanilla ice cream with black truffles and truffle honey tuile cookies, adapted from David Lebovitz's frozen treat bible, "The Perfect Scoop." Earthy truffle aroma is subtle and nicely balanced by bourbon vanilla.
- 1 whole black winter truffle
- 7 large egg yolks
- 1 cup whole milk
- ½ cup summer truffle peelings
- Pinch of salt
- 3/4 cup sugar
- 1 vanilla bean, split lengthwise
- 2 cups heavy cream
- 1 teaspoon pure bourbon vanilla extract
- 1 tablespoon Lacheze Liqueur a la Truffe (optional)
FOR THE FLORENTINES
- 2 tablespoons black truffle butter
- 2 tablespoons packed light brown sugar
- 2 tablespoons truffle honey
- 2 tablespoons all-purpose flour
- Pinch of salt
- For the ice cream: 1 day before you plan on making the custard, cut the black winter truffle in half and place in an airtight container with the whole eggs. Keep this in the fridge overnight. The black truffle aroma will permeate the eggshells, scenting the yolks.
- When ready to make the custard, remove the truffle from the egg container, and using a truffle shaver, fine mandolin or very sharp vegetable peeler, shave one half of the truffle into paper-thin slices. Reserve the other half for another use (like making truffle honey)
- In a medium pot over medium-high flame, heat the milk, truffle slices, truffle peelings, salt, and sugar. Heat, stirring occasionally, until all sugar is dissolved and mixture is just steaming. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and let steep for one hour.
- After one hour, set up an ice bath. Set a fine strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, stir together the egg yolks. Re-warm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Reserve truffle and truffle peelings in a small container wrapped in plastic, refrigerate. Stir custard over the ice bath until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
- When ready to make ice cream, freeze the custard in your ice cream maker according to the manufacturer’s instructions. (We used a KitchenAid mixer ice cream attachment.) Midway through churning, chop reserved truffle slices and peelings and add into the mix.
- For the Truffle Honey Florentines: Preheat oven to 375 degrees F. Prepare 2 sheet pans with silpat mats or parchment paper. In a small saucepan over medium flame, melt truffle butter, sugar, and truffle honey, stirring occasionally. Once the sugar has completely dissolved, transfer to a small bowl. Add flour and salt, whisk until smooth.
- Working quickly, drop ½ teaspoons of batter onto the prepared sheets, spacing at least 3 inches apart. Bake until cookies spread flat and turn golden, 4-6 minutes. Watch carefully to make sure they don’t burn. Cool on the pans on a rack (Florentines will crisp as they cool). Store in an airtight container for up to 2 days.