Tartufo (regular) Recipe

Time3h

Serves6

Make Tartufo (regular) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Ice Cream Base
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
2
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the yolks.
3
Combine Mixtures
Slowly whisk the egg yolk mixture back into the saucepan with the cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the mixture cool, then refrigerate for at least 4 hours or overnight.
5
Churn Ice Cream
Once cooled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

6
Melt Chocolate
In a microwave-safe bowl, combine the bittersweet chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

7
Scoop and Freeze
Scoop the churned ice cream into balls and place them onto a baking sheet lined with parchment paper. Freeze for about 1 hour until firm.
8
Coat in Chocolate
Dip each frozen ice cream ball in the melted chocolate mixture, allowing excess to drip off. Immediately roll in chopped nuts and return to the baking sheet.
9
Dust with Cocoa Powder
Sprinkle cocoa powder over the coated ice cream balls for a finishing touch.
10
Final Freeze
Return the baking sheet to the freezer and let the tartufos harden for at least 2 hours before serving.