Honey Truffle Ice Cream
Using olive oil in an ice cream adds a lovely flavour and texture
Makes enough for: 1 batch of ice cream
Ingredients
- 300 mls milk
- 5 egg yolks
- 100 g honey
- 200 mls cream
- 60 mls truffle flavoured oil
Method
- 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
Notes
Make sure you use truffle flavoured oil and not truffle oil which may be too overpowering for this ice cream.