Ice cream with true truffle

Mix the yolks and the sugar into a bowl. Boil the milk into a pan and add it very slowly to the eggs and the sugar. Warm the mixture to 176°F until it begins to curdle, then filter through a cheesecloth. Add the truffles to the mixture and set aside for 15 minutes. Add in the truffle juice and the cream, freeze and when it is very cold (but not icy) put it in the ice cream maker. Should you not have it, freeze the mixture stirring it every 6-7 minutes. PREPARATION OF THE CUSTARD Put 2 yolks and 1 egg white in a small pan, add in 4 tablespoons of sugar, mix well and add 2 tablespoons of flour, using a sifter before adding it to the mixture to avoid lumps. The custard will work as a base to enhance the flavor of the truffle, and lumps will ruin the gustatory experience. Another tip is to add in the flour very slowly. After the eggs, the flour and the sugar are whisked carefully, heat 14 oz milk in a small pan and when it’s warm pour in the egg mixture. Heat on a very low heat, whisking constantly. When it begins to curdle, keep whisking for about 5 more minutes and then remove from heat. Keep whisking so that the remaining heat won’t burn the custard on the bottom of the pan and ruin the flavor.