Recipe used with permission and thanks from the agrarian kitchen Tasmania (and taken from The truffle cookbook by Rodney Dunn)

Ingredients

500ml (2 cups) whole milk
400ml pouring cream
1 vanilla bean, split and scraped
240g or 12 egg yolks
200g of caster sugar
16g-20g of black truffle
Combine the milk, cream and vanilla bean and seeds in a saucepan over high heat and bring to the boil. Meanwhile, whisk the egg yolk and caster sugar in a large bowl. Whisk the warm milk mixture into the eggs, then return the mixture to the saucepan and stir over medium heat until the custard reaches 83 degrees C on a cooking thermometer. Grate and stir in the truffle. Let the custard cool and remove the vanilla bean and churn until firm. Place in freezeproof container and freeze until required.