Yield: 11 servings
Prep Time: 24 hours
Cook Time: 20 minutes
Ease of Preparation: easy

Recipe courtesy Chef Mark Poldevin, Bellagio Hotel, Las Vegas

Ingredients:

2 3/4 cups whole milk
8 ounces honey cream
1 cup sugar
1.3 ounces milk powder
2 large egg yolks
1 black truffle, few shavings and the rest finely chopped

Instructions:

1. In a medium saucepan, add milk, heavy cream and 1/3 cup of sugar.
   
2. Cook on medium-low heat until milk starts steaming.
   
3. In a small bowl, combine 1/3 cup of sugar and milk powder and then whisk into milk.
   
4. In a medium bowl, whisk yolks with remaining sugar and pour some of the hot milk into yolk, whisk well to temper it. Pour remaining milk in yolk mixture.
   
5. Cool bowl in an ice bath and then add shaved truffles, mix well and turn into an ice cream machine. Freeze until ready to serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.