Tunworth ice cream
- 500g milk
- 570g double cream
- 280g Tunworth
- 120g egg yolk
- 400g sugar
- salt
Frozen Tunworth cheese, London truffle honey and cobnut
Charlie Tayler
8th December 2025
Frozen Tunworth cheese, London truffle honey and cobnut
300 min
On the menu at Aulis in London.
Ingredients
tuille
- 96g sugar
- 3 large egg whites
- 64g melted butter
- 64g roasted rye and spelt grains
Method
Tunworth ice cream
Bring the milk, cream and Tunworth to the boil and melt the cheese.
Pour over the sugar and yolks.
Cook out to 82 and pass.
Season with a little salt, chill over ice.
Charge 500g in Isi with two charges.
Freeze into nitrogen and break with whisk.
tuille
Sugar and egg white together.
Add butter and whisk.
Add the flour.
Rest in fridge for minimum 4 hours.
Bake at 175’c / 0% for 2.45 mins.
Cut / lay out.
Rebake 150’C 1-2 mins.
plating
Ice cream in bottom of bowl.
Truffle honey on top, hazelnut oil and crackers.
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