White Truffle & Vanilla Bean Ice Cream
Summary: Courtesy of the Jacksonville Inn Dinner House in Jacksonville, OR
- 3¼ cups heavy whipping cream
- 1¼ cups homogenized whole milk
- 1¼ cups granulated sugar
- 9 egg yolks
- 2 vanilla beans, split and scraped
- ½ teaspoon vanilla extract
- 1 tablespoon white truffle oil
- 2 ounces finely chopped white truffles
- Combine cream, milk, and vanilla beans in a medium saucepan over medium heat.
- Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color.
- Gradually add the sugar and whisk to combine.
- 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.
- Pour in the remainder and return the entire mixture to the saucepan and place over low heat—do not boil.
- 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.
- Remove the mixture from the heat and stir in the truffle oil and vanilla extract.
- Allow mixture to cool overnight.
- Add finely chopped white truffle to the mixture.
- Freeze in an ice cream machine according to manufacturer’s directions.
- 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