300 ml pure cream
300 ml milk
1 vanilla bean, split or 1 teaspoon of vanilla extract
Approx. 20 grams of black truffle, grated
4 cardamom pods
6 egg yolks
150 grams caster sugar
Place the cream and milk in a saucepan.
Scrape in the vanilla seeds, bruise the cardamom pods with the handle of a knife and add them too.
(You may be tempted to add more cardamom as this doesn’t seem like enough. DON’T. You want just a bare whisper of cardamom playing a supporting role to the truffle. Any more and it will overwhelm the truffle flavour.)
Bring to the boil, then turn off the heat, add the grated truffle and set aside for 10 minutes to infuse.
Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale and thick.
Carefully and slowly, add the milk and stir to combine.
Wash saucepan and strain mixture back into it.
Cook over low heat, stirring, for about five minutes until it is thickened.
Set aside to cool, then refrigerate for 30 minutes.
Place in your ice cream maker and churn according to directions.
Recipe by Naomi Sherman