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300 ml pure cream

300 ml milk

1 vanilla bean, split or 1 teaspoon of vanilla extract

Approx. 20 grams of black truffle, grated

4 cardamom pods

6 egg yolks

150 grams caster sugar



Place the cream and milk in a saucepan.

Scrape in the vanilla seeds, bruise the cardamom pods with the handle of a knife and add them too.

(You may be tempted to add more cardamom as this doesn’t seem like enough. DON’T. You want just a bare whisper of cardamom playing a supporting role to the truffle. Any more and it will overwhelm the truffle flavour.)

Bring to the boil, then turn off the heat.

Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale and thick.

Carefully and slowly, add the milk and stir to combine.

Wash saucepan and strain mixture back into it.

Add the grated truffle.

Cook over low heat, stirring, for about five minutes until it is thickened.

Set aside to cool, then refrigerate for 30 minutes.

Place in your ice cream maker and churn according to directions.

This recipe was kindly provided by Perigord Truffles of Tasmania and created by Naomi Sherman @naomishermanfoodcreative