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Truffled Vanilla Ice Cream with Gourmet Chunks
4
Convives
525
Préparation (min.)
10
Cuisson (min.)
Budget de la recette estimé : Entre 10 et 15€ / Pers.
Ingrédients
For the ice cream (4 servings)
- 500 ml of whole liquid cream
- 400 ml of whole milk
- 200 g of sugar
- 4 vanilla pods
- 6 egg yolks
- 1 fresh truffle of 20 g – Plantin
For the garnish
- 4 chocolate cookies
- 40 g of praline
- 4 tablespoons of liquid caramel
- 1 pomegranate
A Truffle Dessert with Creamy Elegance
This truffle-infused vanilla ice cream reveals a subtle marriage of milky sweetness and aromatic depth, enhanced by finely chopped fresh truffle. The silky texture delicately contrasts with the crunch of cookies and the vibrant freshness of pomegranate. A true truffle dessert, this creation reflects the Plantin spirit: to elevate simple ingredients through the natural intensity of black truffle. A gourmet and refined signature to conclude an exceptional meal.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Ice Base
Split the vanilla pods, remove the seeds, and finely chop the truffle. In a saucepan, heat the cream, milk, and pods until simmering to release all the flavors. Whisk the egg yolks with the sugar until light and frothy. Gradually pour the hot milk over the yolks while mixing, then return the mixture to low heat. Stir continuously until the cream thickens and coats the back of a spoon. Off the heat, incorporate the chopped truffle, then let cool and refrigerate for two hours for optimal maturation.
Freezing and Creaminess
Pour the well-chilled mixture into an ice cream maker or place it directly in the freezer, mixing regularly to prevent ice crystal formation. After about six hours, the ice cream should have a firm yet melting texture, allowing the flavors of vanilla and truffle to fully express themselves.
Prepare the Toppings
Crumble the cookies, crush the praline, and collect the seeds from the pomegranate. These elements provide a play of textures between crunchiness, sweetness, and freshness, highlighting the delicacy of the truffle ice cream.
Plating and Serving
Form a nice scoop of ice cream on each plate. Add the cookie and praline shards, drizzle with caramel, and sprinkle with a few pomegranate seeds. Serve immediately to preserve the creaminess of the ice cream and the aromatic intensity of the fresh truffle.
Astuce(s) du Chef Plantin
- Grate a fine layer of truffle over the quenelle just before serving to enhance the aromatic depth.
- Add a drizzle of honey to highlight the warm notes of vanilla and truffle.
- Chill your plates for perfect ice cream presentation during plating.
