Ice Cream Truffles Recipes

Steps:

• Line large rimmed baking sheet with waxed paper. Using 1 1/2-inch round ice cream scoop or round 1 tablespoon measuring spoon and working quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream, placing ice cream on prepared baking sheet. Freeze ice cream overnight.
• Combine chopped chocolate and vegetable oil in large metal bowl. Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool chocolate until barely lukewarm.
• Place almonds, coconut, and pistachios in 3 separate medium bowls. Line 3 pie dishes or plates with waxed paper. Working with 1 vanilla ice cream ball at a time and working quickly, drop into lukewarm melted chocolate. Using fork, turn to coat and lift out chocolate-coated ball. Drop ball off fork into bowl with almonds, using hands to turn to coat. Place truffle in 1 prepared pie dish. Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds; place in freezer. Repeat same procedure, dropping coffee ice cream balls into melted chocolate, then coconut, and dropping chocolate ice cream balls into melted chocolate, then pistachios. Freeze all ice cream truffles until firm, about 2 hours, then cover and keep frozen. (Can be made 3 days ahead. Keep frozen.)
• Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and 1 pistachio-coated truffle on each of 8 plates and serve.

Steps:

• 1. Place a plate lined with wax paper in the freezer for 10 minutes.
• 2. With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer. Freeze for at least 30 minutes, or until firm.
• 3. Pulse the wafers in a food processor until finely ground. Transfer to a sheet of wax paper.
• 4. Working quickly, roll the ice cream balls in the ground wafers to coat completely. Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days.
• 5. Serve in foil bonbon cups, if desired, or simply arranged on small plates.

Steps:

• In a medium saucepan, add the milk, heavy cream, and 1/3 cup of sugar, cook on medium-low heat until the milk starts steaming. In a small bowl, combine 1/3 cup of sugar, and milk powder together, then whisk into the milk. In a medium bowl, whisk yolks with remaining sugar and pour some of the hot milk into the yolk, whisk well to temper it. Then pour remaining milk in the yolk mixture. Cool the bowl in an ice bath. When cool add the shaved truffles, mix well, and turn into an ice cream machine. Freeze until ready to serve.
• To plate, place 2 scoops of ice cream on a dish and sprinkle truffle shavings on top.

Steps:

• In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
• Bring the milk to a simmer in a saucepan; whisk in the cocoa and bring the milk back to a simmer; simmer 3 minutes, stirring constantly.
• Slowly beat the hot milk mixture into the egg mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
• Remove from heat and pour the hot custard through a strainer into a large, clean bowl; set aside.
• Bring the cream to a simmer in a small saucepan; immediately remove from the heat and pour the cream over the chopped chocolate in a bowl.
• Stir until the chocolate is melted and the mixture is smooth.
• Combine the chocolate mixtures, then stir in the vanilla; cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.