Jul 13 2026
Restaurants›Bix›Black Truffle Ice Cream Recipe

Black Truffle Ice Cream Recipe

Inspired by Bix
Time3h
Serves6

Walnut Streusel, Butter Tuile Cookie

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Ingredients

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Ice Cream Base

Walnut Streusel

Butter Tuile Cookie

Method

Ice Cream Base

  1. 1

    Prepare the Ice Cream Base

    In a medium saucepan, combine heavy cream, whole milk, and sugar over medium heat. Stir until sugar is dissolved and the mixture is hot but not boiling.

  2. 2

    Whisk Egg Yolks

    In a separate bowl, whisk together the egg yolks. Slowly pour some of the hot cream mixture into the yolks, whisking constantly to temper them.

  3. 3

    Combine and Cook

    Pour the egg yolk mixture back into the saucepan. Cook on low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat.

  4. 4

    Add Flavorings

    Stir in the black truffle oil and a pinch of sea salt. Let the mixture cool to room temperature, then refrigerate until completely chilled.

  5. 5

    Churn and Freeze

    Churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.

Walnut Streusel

  1. 6

    Make the Streusel

    Preheat the oven to 350°F (175°C). In a bowl, mix flour, sugar, butter, walnuts, and cinnamon until crumbly.

  2. 7

    Bake

    Spread the mixture on a baking sheet and bake for about 15-20 minutes or until golden brown, stirring halfway through. Let cool.

  1. 8

    In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg whites and vanilla extract, mixing well.

  2. 9

    Sift in the flour and gently fold until just combined.

  3. 10

    Spoon small amounts of batter onto a baking sheet lined with parchment paper, spreading them thinly. Bake at 350°F (175°C) for about 8-10 minutes until edges are golden. Let cool before serving.

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