TRUFFLE ICE CREAM WITH HONEY ROASTED ALMONDS

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Prep time: 10 minutes

Cook time: 30 minutes + cooling and churning

Serves: 8

Ingredients

Truffle Ice Cream

500ml milk

500ml cream

1 vanilla bean split down the middle

200g sugar

12 egg yolks

30g fresh truffle

Truffles available at https://tastruffles.com.au/

Honey Roasted Almonds

3 tablespoons honey

3 tablespoons water

150g walnuts

pinch salt

Method

In a pot on a low heat add milk, cream and vanilla bean. Do not boil the milk/cream mixture

To a large bowl add egg yolks and sugar and whisk until sugar has dissolved

Keep whisking the eggs and very gradually add the milk/cream being careful not to add too much hot milk that will scramble the eggs.

When all the milk/cream has been combined well with the egg mixture move the whole mix back into the pot, continue to cook on low heat (don't boil) stirring regularly until you see that mixture thicken and stirring creates a ribbon shape.

Remove from heat and put pot in the fridge to cool completely (at least 2 hours)

Finely grate the truffle into the cold custard and stir though

Put truffle ice cream mix into the ice cream churner

For the honey walnuts add honey, water, salt and walnuts to a pot and simmer on medium heat until the liquid has reduced by half

On a baking tray lined with greased baking paper pour out the walnuts and toast in an oven at 165 degrees for about 10 minutes.