I was browsing through the Fat Duck Cook Book (Heston Blumenthal’s restaurant), and found an interesting theory when it comes to ice cream:
The more fat in the ice cream, the longer it takes for the flavour to emerge.
Likewise, the more fat there is, the longer the flavour lingers.
The less fat in the ice cream, the quicker the flavour shows up.
As flavour in ice cream is linked to fat content, the less fat, the faster the flavour dissipates.
I thought this was useful because my amazing wife gave me a bottle of Truffle oil and I’d been wanting to use it in ice cream for ages. The problem was that Truffle oil is incredibly rich, so having an ice cream base that was already luxuriously rich and creamy would just push things over the top, and you wouldn’t be able to handle more than a tea spoon full without having to lie down for a while.
This ice cream recipe is brilliant for Truffle oil gelato because it’s so light that almost as soon as you put it in your mouth it’s gone. The flavour comes and goes like a Bugatti Veyron and you’re left going “Wow! Where did that come from?!”.
Heston’s amazingly brilliant book (also from my aforementioned amazing wife) deals with concepts and ratios when it comes to ice cream so I had to do some calculating in the kitchen.