This honey truffle ice cream was an idea I had after tasting some honey flavoured with truffles at last year’s Good Food and Wine Show. I knew that the Willow Creek Truffle Flavoured Olive Oil would work perfectly in an ice cream as I had used another flavour prior to this.
I get so frustrated when people subscribe you to their newsletters and then get upset when you unsubscribe. My inbox is inundated with emails that I have not signed up for. I am not sure what makes anyone think they have the right to spam you. If I am interested enough in something I will sign up myself but, I actually don’t enjoy all the nonsense that others think I should read. This has been an ongoing issue and I find at least one new newsletter in my inbox every day. A while ago I decided to unsubscribe from a restaurant’s emails as I knew we would never go there again to eat. The owner sent me a message asking if I had made a mistake and not wanting to offend him I said yes. But, a few weeks ago I decided to action my initial decision and stop receiving their offers. We saw him at a birthday celebration and his first words to me were “you aren’t talking to us anymore”. It is not about that. My decision is not a personal attack on the person. Rather it is about not having a full inbox every morning when I get to work. And of course when we go away the overwhelming number of emails I don’t actually read clogs up my server. It is for this very reason I will never create a blog newsletter. It is also far too much work when just maintaining my blog is time consuming as it is. Some methods take more effort that others and this recipe for honey truffle ice cream is one of them. But the results are really worth it. I served the ice cream with my filled waffles and fresh figs.
- 300mls milk
- 5 egg yolks
- 100g honey
- 200mls cream
- 60mls truffle flavoured oil
- Place the milk into a saucepan
- Bring up to blood temperature over a medium temperature
- Place the yolks and honey into a mixing bowl
- Whisk until light and frothy
- Pour half of the warmed milk onto the yolks and whisk to combine
- Pour back into the saucepan and reduce the heat
- Stir with a wooden spoon until thickened
- Remove from the heat and add the cream and oil
- Stir to combine
- Strain into a pouring jug, cover and refrigerate overnight
- Churn as per your ice cream machine manufacturers' instructions
- Place into the freezer for at least 6 hours before serving
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What I blogged June 6:
- three years ago – Tom Yum Soup
- four years ago – Braised Oxtail With Peanut Sauce | Karé-Karé
- five years ago – Cinnamon Boutique Guest House and Restaurant