Mascarpone Ice Cream with Black Truffle
25g 黑松露切碎, 220ml cream, 90g mascarpone cheese, 3蛋黃, 80g 砂糖![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/3OzyIZUmlfR9JddZcGO7mg.jpg)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/3OzyIZUmlfR9JddZcGO7mg.jpg)
(1) cream + 40g 砂糖煮, 直至糖溶解 (不要大火), 放一邊放涼
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/Ddq78eXG_wgywHwgLKlqBw.jpg)
(2) 3隻蛋黃 + 40g砂糖 用攪拌器打至白色. 做雪糕的蛋用呢隻"可生食"既比較好, 因為唔一定會"煮", 就算煮都一定唔會全熟. 此蛋祟光有售
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/efeLIuKQnVUzx1roeWqUWw.jpg)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/U_hivRKya9cNRql3x53niQ.jpg)
(3) 加入(1) , 略攪
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/Fpr2F6UJbwTP.tH8I1jgdw.jpg)
(4) 用熬水墊底, 攬拌至有"吉卡" feel, 加入松露碎 和 mascarpone cheese
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/wd8LlGjqL97YF.o8HfIEeA.jpg)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/q9kQMTVFz.fG5xhCYfviyA.jpg)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/qLhjLBHh0fjVL_w915mhWA.jpg)
(5) 攪拌之後用雪糕機攪20-30分鐘, 攪掂.
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/RnNrqtAxKJn2F_AeDK21xg.jpg)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/bMjvhjAbpwbtyuL6YorRAg.jpg)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/cfEgbXpRaCi4w_DCZlLqzg.jpg)
食後感:
味道比較甜,易入口, 唔太食得出松露味 (可能cheap野係咁上下:P), 建議可加"sour cream"代替部份mascarpone, 感覺會比較清新.
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