50g - 80g Black Truffles

300ml of milk

300ml cream

5 egg yolks

250g of sugar


Lightly bring to the boil then simmer 50g - 80g Black Truffles in 300ml of milk and 300ml cream for about 1 hour.

(you can use Truffle cutting for this)

In the meantime whisk 5 egg yolks with 250g of sugar.

Drain dry and trim the Truffles.

Pour the milk over the sugar and egg mixture to make a custard: be careful not to use too much heat here.

Cook custard until it forms ribbons when the spoon is lifted,

Allow to cool then leave to set in an Ice Cream maker.

If desired for texture chop Truffle into trimmings and add to Ice cream makes during process.

Freeze overnight.

Eat within a few weeks as this is when truffle flavour is at its best.

.....Bloody Delicious!