Instructions

1. Combine cream, milk, and vanilla beans in a medium saucepan over medium heat.
2. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
3. In a medium mixing bowl whisk the egg yolks until they lighten in color.
4. Gradually add the sugar and whisk to combine.
5. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
6. Pour in the remainder and return the entire mixture to the saucepan and place over low heat—do not boil.
7. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon: the mixture should be about 170°–175° F.
8. Remove the mixture from the heat and stir in the truffle oil and vanilla extract.
9. Allow mixture to cool overnight.
10. Add finely chopped white truffle to the mixture.
11. Freeze in an ice cream machine according to manufacturer’s directions.
12. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

From In Pursuit of Northwest Truffles by Kris Wetherbee from the January/February 2009 issue of Northwest Palate magazine.
Photo: Kris Wetherbee