Truffle Ice Cream 'Poddubny'

Baking and Desserts | Author's cuisine

⏳ Time

1 hour 30 minutes + 22 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by Victor Smith, founder of 'Tea Heights Club'.

Ingredients

3.2% Milk - 0 fl oz
10% cream - 0 fl oz
Sugar - 11.6 oz
Pu-erh tea - 2.3 oz
Invert syrup - 3.2 oz
Whole egg - 10.6 oz
Pu-erh tea - 1.8 oz
Sichuan pepper - 0.1 oz
Black truffles - 7.1 oz

Step by Step guide

Step 1

For the ice cream base, heat the milk to 167°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 41°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 104°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.