Ice cream with pear jam & truffle Zigante

 moderately demanding    20 min    4 people   + freezer 4/5 h


Make a mix of sugar, cuisine creme, egg yolks and pear jam with black truffle in order to make all ingredients well united. Turn the ice machine to cool, add the mixture and leave it on for a while to make the ice cream. When the ice cream is ready, put it into a plastic box and leave it for 4/5 hours in the freezer. Serve with minced hazelnuts, mint leaves and pear jam with black truffle. Add a few sllices of fresh black summer truffle.

4 servings

4 Egg yolks
320 ml Milk
120 g Sugar
320 g Creme cuisine
330 g Pear jam with black truffle
As desired Fresh Summer truffle

Our sales partners