This is one of the best flavours we have ever made. We’ve tried chocolate truffle ice creams before, but the question has always been what is the best base to support them? A vanilla base can be a bit bland, and a chocolate base can over-power.


This base, designed by JP and Christophe in our production, has just a whisper of chocolate – so light and delicate that it has amazed the customers in our shops.


We used vanilla ganache truffles from the Skelligs Chocolate Company, which is based right here in Kerry. We found that using mixed-flavour truffles can confuse the palate, so we ordered 7 kilos of the one kind of truffle and started chopping.

Murphys Chocolate Truffle Ice Cream

• 125g sugar
• 5 egg yolks
• 1/4 vanilla bean, split lengthwise or 1/4 teaspoon natural vanilla essence
• 230 ml cream
• 200 ml milk
• 20 g bittersweet (70% chocolate)
• 100 g chopped chocolate truffles

Yield: 6 Servings

What to do:

1. Melt the 70% chocolate in a double boiler over simmering water or a microwave. Take care – chocolate burns easily!
2. Beat sugar and egg yolks together until pale yellow.
3. Add the vanilla bean to the milk and bring to a simmer.
4. Turn off the heat and remove the vanilla bean.
5. Add the milk to the melted chocolate in small parts, mixing thoroughly until fully combined.
6. Immediately beat the milk/chocolate into the egg and sugar mixture in a slow stream. Pour the mixture back into pan and place over low heat.  Stir until the custard thickens (around 60C).
7. Allow the chocolate custard to cool.
8. Whip the cream and fold into the mix.
9. Chop the chocolate truffles into small pieces, making sure you handle them as little as possible (to avoid them melting).
10. Freeze the ice cream using a domestic ice cream machine, adding the chopped truffles once the ice cream has become semi-solid.
11. Otherwise, cover and place in the freezer, stirring every few hours to break up the ice crystals. Again, add the chocolate truffles once it’s semi-solid (or they will sink to the bottom).

6 Servings.

Notes:

1. This ice cream will only be as good as the chocolate you use. Find the best you can!
2. The boiler or container in which you melt the chocolate must be completely dry or the chocolate can clump.
3. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.