White Truffle Ice Cream

A dessert with white truffle? That was the last challenge of the year for our friend Tina Wong from The Wandering Eater.

Place the cream, milk, corn syrup and sugar in a heavy saucepan over medium-high heat. Cook and whisking occasionally to prevent the milk from scorching on the bottom of the pan until it reaches a full boil. Add the white chocolate gianduja spread. Reduce the heat and continue cooking for 2 minutes, whisking frequently to prevent the chocolate spread settling. Remove the pan from the heat.

Immediately pour the ice cream base into a shallow metal or glass bowl. Working quickly to fill a large bowl about two-thirds of the way filled with very cold, icy water. Next, put the bowl containing the ice cream base into the ice bath, stir until it cools down. Remove the mixture from the ice bath when cool to the touch.

Using a truffle shaver or a very sharp vegetable peeler, shave the white truffles into very thin slices into the ice cream base and stir. Refrigerate the mixture to let it cure for 4 hours or overnight to let the flavors meld.

Place the base into the bowl of the bowl of the ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens and reaches a soft serve texture, about 20-30 minutes. Freeze the churned ice cream into a container with an airtight lid. Press plastic wrap onto the surface of ice cream to prevent ice crystals forming, cover and freeze between 4 to 12 hours.