Novembre à Février = Luxirare Truffle Ice Cream

I'm starting the Creme Anglaise here, which is the base for many ice creams. Its a custard base used for desserts, consisting of heavy cream or milk, egg yolks and sugar.



I grate the truffles into the milk, before steeping the milk so the flavor of the truffle truly blossoms.







This was the egg and sugar mixture, that sort of liquified into one compound. I pour it into the chilled bowl, especially designed for ice cream making. This bowl is a separate part you buy that has a double wall and inside it is filled with water. You're supposed to freeze the bowl so that the water inside becomes frozen and your ice cream can start to chill with the mixture spins.



I also add the truffle/milk mixture. This smell, the smell of the heat coming from the milk and truffles infusing, should be made into a perfume called "Milk & Truffles".





At this point, the ice cream is ready to be spooned into its compartment.



You can see its still very soft, which is why it needs to be frozen again. You could eat it as is but it will be incredibly soft.








You can see after its been sitting in the fridge it adds a yellowish tint. This is most likely from the truffles.