Truffle honey ice cream


by: CookieChef

Truffle honey is perfect for meat glaze, crepe dressing, cheese, spreading over fruit or cake, or topping off ice cream and sorbet.


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serves: 1

535 g (18.09 fluid ounces) whole milk

85 g (2.87 fluid ounces) whipping cream

50 g (1.76 ounces) powdered milk

45 g (1.59 ounces) dextrose

20 g (.71 ounce) sugar

120 g (4.06 fluid ounces) egg yolks

105 g (3.05 fluid ounces) honey

40 g (1.41 fluid ounces) truffle honey

Nutrition Facts
Truffle honey ice cream

Servings Per Recipe: 1

Amount per Serving

Calories: 1686

  • Total Fat: 77.3 g
  •     Saturated Fat: 39 g
  •     Trans Fat: 0 g
  • Cholesterol: 1456.9 mg
  • Sodium: 348 mg
  • Total Carbs: 219.2 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 210.8 g
  • Protein: 39.8 g

how is this calculated?

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1.  Truffle honey (honey with slivers of white truffles) is a specialty of Toscana, which you can find in clelicatessens.

2.  With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to lO4°F (40°C). Whisk in the sugar and egg yolks, then add the honeys.

3.  Bring up to 185°F (85°C) , take off the heat, then cool as quickly as you can. so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.

4.  Put into an ice cream maker and churn according to instructions.

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