It’s no secret, we love to eat. And while 99% of the time you’ll find us posting about our various, in-office meaty adventures, we also make time to enjoy the sweeter treats in life. So last week, when there was a rogue truffle floating around the D’Artagnan kitchen, we put it to good use by mixing up a batch of Black Truffle Ice Cream.
While sweet fungus-studded ice cream may sound strange to some – it was absolutely delicious. The earthy truffle aroma was subtle and nicely balanced by bourbon vanilla. We started with the best vanilla ice cream recipe we know of, David Lebovitz‘s version from his brilliant book, The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. (If you have an ice cream maker and don’t have this book – run, run, run out and get it – it’s the only one you’ll ever need!) David’s recipe starts with a traditional French custard, to which we added a couple of extra yolks. (You could actually substitute duck eggs for an even richer custard – next time!) We added a splash of the aperitif, Lacheze Liqueur a la Truffe, a holiday gift from Chef David Malbequi. We crowned the finished glace with crisp, truffle honey Florentine cookies which we adapted from Martha Stewart’s Cookies book. Very, very good and super easy. Recipe is after the jump… Read more