Truffle Ice Cream 'Poddubny'
Baking and Desserts • Author's
Description
Recipe by Victor Smith, founder of 'Tea Heights Club'.
Ingredients
- 3.2% Milk 0 fl oz
- 10% cream 0 fl oz
- Sugar 10 oz
- Pu-erh tea 0 oz
- Invert syrup 5 oz
- Whole egg 10 oz
- Pu-erh tea 0 oz
- Sichuan pepper 0 oz
- Black truffles 5 oz
Step-by-Step Guide
Step 1
For the ice cream base, heat the milk to 165°F, then stir in the cream, add the sugar mixed with the egg yolks and pu-erh tea, as well as the invert sugar (which can be replaced with an equal amount of honey). Blend everything until smooth. Cool and let it mature at 40°F for 20 hours.
Step 2
For the chaga truffle, thoroughly wash and slice it into thin pieces. Mix them with pu-erh tea, as this tea has excellent absorbing qualities and will beautifully capture the aromas of the truffle. Divide the truffle-chaga into manageable portions and dehydrate for 20 hours at a temperature of 105°F.
Step 3
Incorporate truffle cacao and 2 grams of Sichuan pepper powder into the ice cream base. Place in the ice cream maker. Freeze the finished ice cream in the freezer.
Step 4
Serve the ice cream balls, decorated with a thin slice of truffle, with truffle pu-erh tea. Brew the tea using 2-3 grams of truffle chaga, and serve it in a chaga decanter.
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