1.5tablespoonfresh black trufflechopped, this should be about 10 grams-add more if you can.
3large egg yolksor cornstarch, see note
Preferably a few days before making the ice cream, store the eggs in a jar with a fresh truffle to help infuse them.
Ice cream base
Combine the cream, milk, and eggs, sugar and salt. Heat the mixture until it is warm and steaming, whisking regularly. When the egg begins to thicken the mixture, to the heat down as low as possible and whisk a bit more. Do not over heat the mixture or it will curdle. If it curdles, puree it in a blender before proceeding--it will be fine.
Add the fresh truffles, then refrigerate overnight to infuse and improve the set (optional). Transfer the mixture to an ice cream maker and process for 45 minutes, or according to the manufacturers directions.
Store the ice cream in the freezer. It is the most potent within a day or two of making.
You could use different species of black truffle depending on your price range. Tuber Uncinatum, or even Tuber Brumale will be fine if you don't want the real thing (tuber melanosporum). You could also use black summer truffles, but I would increase the amount of truffles used in the recipe to taste since they aren't as strong.
Instead of egg yolks, you can substitute 2 tablespoons cornstarch to keep the color white.