Black truffle ice cream
(*)This recipe won the first prize in the culinary competition of the Truffle Fair 2008, in Uzès
For 4 to 6 people:
5 tablespoons sugar
2 1/2 dl cream
20g of truffle (tuber melanosporum)
2 days before the preparation, put the eggs and the truffle
in a well closed jar.
On the day of preparation, whisk together the yolks and sugar,
until the mixture whitens.
Reduce the truffle into very little lumps and incorporate into the mixture.
Whip the cream and incorporate it gently without waiting.
Beat the whites in firm snow.Using a spatula gently stir
in the appliance.
Pour this into a container and freeze.