Iron Chef posed a great challenge to me this month. How on EARTH was I supposed to be able to get a MUSHROOM into a dessert. Are you kidding me? Mushrooms were not meant to meet sugar. Also, simply the idea of saying "Oh yes, my dessert is just filled with fungus" was a rather great turn off.
I have no great qualms with mushrooms. I like them well enough. I eat them, but do not seek them out...that's not true. I am more than willing to seek out perfectly snobby mushrooms such as a truffle or a morel or matsutake, which are all absurdly out of my price range. In fact, it would take ten times what I spend on food in a month to buy a pound of matsutake mushrooms. I am willing to seek out this mushroom....I just can't afford it when I find it!
All in all my planning for Iron Chef was a little patchy. In the end I figured I would end up just throwing some black truffle salt into a dessert and calling it a cop out of a day...but then I googled "white truffle ice cream." Out of sheer cheek and snobbery I decided that if white truffle ice cream existed on the internet, then making some myself would be a great idea.....it was an idea.
To be fair this ice cream did actually get votes. I believe it even tied for third. I ate two helpings as it were. Was I craving more later? No. Will I make this again? No. But to be fair, most things I crave and want to make again usually involve chocolate or cake, and especially chocolate cake....which now that I'm thinking about chocolate cake I'm half tempted to abandon this post and make some!
In any event the ice cream was no match whatsoever for this amazing stuffed chicken dish that Yandary and Justin brought. It had a lovely glaze on top and won over my vote for sure. I wish I'd been able to keep my wits about me and grab the camera to take a photo instead of sitting there and gobbling down a few more pieces! I'm making full attempts to find the winning recipe! It was delicious! but the notes read something like this: white mushrooms sauted in butter then mixed into cream cheese, pound the chicken breast,stuff it with the cream cheese, roll and bake it in a honey dijon mustard glaze with almonds. For the actual recipe check out this link.
In the event that you feel so brave as I did and want to try out some white truffle ice cream, may I recommend pouring strawberry sauce over it with a few slivered almonds? Makes a world of difference!
White Truffle Ice Cream
2 eggs
3/4 cups sugar
2 cups cream
1 cup milk
3/4 cups sugar
2 cups cream
1 cup milk
2 teaspoons white truffle oil
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy.
Gently mix in the cream, milk and white truffle oil.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
