Mix the milk with the cream, the truffle juice, the cane sugar, the skimmed milk powder, the salt and the truffle. Now mix it well and bring it to a simmer on a medium heat.
Meanwhile transfer the egg yolk into a bowl and then while stirring slowly add the hot truffle milk mixture. Slowly add it to prevent the yolks from curdling.
Then pour it back into the pan and while stirring cook the mixture till it’s 85 degrees Celsius.
After that turn off the heat and add the ice cream stabilizer, I use stab2000. Blend this till smooth, and all the stabilizer has dissolved. Now cover it and let it rest in your fridge for at least 8 hours, I always leave it overnight.
The next day you can pour the mixture into an ice cream machine and turn it into a beautiful ice cream!
