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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Mark Poldevin, Bellagio Hotel, Las Vegas, NV
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