Double Chocolate Truffle Ice Cream

Step 1 

Grease a 9- x 5-inch (23 x 13 cm) loaf pan and line with plastic wrap. In a small pot set over low heat, combine 1/2 cup + 2 tbsp (155 mL) cream, butter and dark chocolate. Cook, stirring, until chocolate is melted and mixture is well combined. Pour into prepared pan and refrigerate for 1 to 2 hours or until firm and set.

Step 2 

Meanwhile, in a medium pot set over medium heat, combine milk, 1/3 cup (75 mL) sugar and salt. In a small heatproof bowl, whisk egg yolks with remaining sugar until lightened. When milk mixture begins to steam, slowly whisk into egg yolks, whisking constantly. Return mixture to pot and cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

Step 3 

Place white chocolate in a heatproof bowl and immediately strain milk mixture over top. Let stand for 1 to 2 minutes or until chocolate is melted, then whisk until thoroughly combined. Whisk in remaining cream. Place plastic wrap directly on surface and refrigerate for about 3 hours or preferably overnight until well chilled.

Step 4 

Freeze white chocolate mixture in ice cream maker according to manufacturer’s instructions. 

Step 5 

Meanwhile remove chocolate truffle mixture from loaf pan and peel off plastic wrap. Cut into 1/4-inch (5 mm) squares. Stir into freshly churned ice cream. Transfer to 6-cup (1.5 L) freezer-safe container with lid and freeze for at least 4 hours before serving.