Ice Cream Truffles Recipes
BLACK TRUFFLE ICE CREAM
Steps:
- In a medium saucepan, add the milk, heavy cream, and 1/3 cup of sugar, cook on medium-low heat until the milk starts steaming. In a small bowl, combine 1/3 cup of sugar, and milk powder together, then whisk into the milk. In a medium bowl, whisk yolks with remaining sugar and pour some of the hot milk into the yolk, whisk well to temper it. Then pour remaining milk in the yolk mixture. Cool the bowl in an ice bath. When cool add the shaved truffles, mix well, and turn into an ice cream machine. Freeze until ready to serve.
- To plate, place 2 scoops of ice cream on a dish and sprinkle truffle shavings on top.
ICE CREAM TRUFFLES
Provided by Lori Longbotham
Categories Dairy Dessert Freeze/Chill Kid-Friendly Quick & Easy Frozen Dessert Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 28 to 32 truffles
Number Of Ingredients 2
Steps:
- 1. Place a plate lined with wax paper in the freezer for 10 minutes.
- 2. With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer. Freeze for at least 30 minutes, or until firm.
- 3. Pulse the wafers in a food processor until finely ground. Transfer to a sheet of wax paper.
- 4. Working quickly, roll the ice cream balls in the ground wafers to coat completely. Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days.
- 5. Serve in foil bonbon cups, if desired, or simply arranged on small plates.
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ICE CREAM TRUFFLES RECIPE | BON APPéTIT
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- Line large rimmed baking sheet with waxed paper. Using 1 1/2-inch round ice cream scoop or round 1 tablespoon measuring spoon and working quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream, placing ice cream on prepared baking sheet. Freeze ice cream overnight.
- Combine chopped chocolate and vegetable oil in large metal bowl. Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool chocolate until barely lukewarm.
- Place almonds, coconut, and pistachios in 3 separate medium bowls. Line 3 pie dishes or plates with waxed paper. Working with 1 vanilla ice cream ball at a time and working quickly, drop into lukewarm melted chocolate. Using fork, turn to coat and lift out chocolate-coated ball. Drop ball off fork into bowl with almonds, using hands to turn to coat. Place truffle in 1 prepared pie dish. Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds; place in freezer. Repeat same procedure, dropping coffee ice cream balls into melted chocolate, then coconut, and dropping chocolate ice cream balls into melted chocolate, then pistachios. Freeze all ice cream truffles until firm, about 2 hours, then cover and keep frozen. DO AHEAD: Can be made 3 days ahead. Keep frozen.
- Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and 1 pistachio-coated truffle on each of 8 plates and serve.
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