How to Make Byakuya Ice Cream – White Night Dessert with Truffle & Silver

Byakuya (White Night) Ice Cream Recipe

🍨 Byakuya (White Night) Ice Cream Recipe

Byakuya White Night Ice Cream

🌍 International Standard | Serves: 3–5 portions
Prep Time: 30 minutes
Chilling/Freezing Time: 4–6 hours (or overnight)
Total Time: Approx. 6.5 hours

🍽️ Dish Concept:

A luxurious white ice cream inspired by snowy nights and Japanese elegance. Flavored with Madagascar vanilla, white truffle oil, and sake lees (sake kasu), this creamy dessert is finished with edible silver leaf, crushed macadamia nuts, and seasonal white fruits like pear or lychee.

🛠️ Equipment Needed:

  • Ice cream maker (or metal bowl + freezer for manual churn)
  • Saucepan (heavy-bottomed)
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Fine sieve or chinois
  • Rubber spatula
  • Ice cream storage container (preferably stainless steel or BPA-free plastic)
  • Gloves/tweezers (for edible silver leaf)

🧂 Ingredients:

Ice Cream Base:

Ingredient Quantity
Whole milk 1 cup (240 ml)
Heavy cream (min. 35%) 2 cups (480 ml)
Granulated sugar 3/4 cup (150 g)
Egg yolks 4 large
Vanilla bean (or extract) 1 whole bean or 2 tsp extract
White truffle oil 1/2 tsp
Sake lees (sake kasu) 2 tbsp (room temp, paste)
Salt A pinch

Toppings / Garnishes:

  • Edible silver leaf (for plating)
  • Sliced lychee or poached pear (chilled)
  • Crushed macadamia nuts (toasted, optional)
  • Shaved white chocolate (optional)
  • Small sprig of edible white flower (e.g., jasmine, optional)

👩‍🍳 Preparation Method:

1. Prepare the Custard Base:

In a saucepan, heat milk, cream, and half the sugar over medium heat.

Split the vanilla bean and scrape seeds into the milk mixture (or use extract).

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and fluffy.

Once the milk mixture is steaming (not boiling), slowly whisk a small amount into the egg yolks to temper them.

Pour yolk mixture back into the pan, stir continuously on low heat until it coats the back of a spoon (around 80–83°C / 175–180°F).

Remove from heat immediately and stir in sake lees and white truffle oil until smooth.

2. Chill the Mixture:

Strain the mixture through a fine sieve into a clean bowl.

Cool it in an ice bath, stirring occasionally.

Cover and refrigerate for at least 4 hours (or overnight).

3. Churn the Ice Cream:

Once cold, churn the mixture in an ice cream maker per your machine's instructions.

Transfer to a chilled container and freeze until firm (at least 2–4 hours more).

🍽️ Serving Style:

Scoop the ice cream using a heated scoop for clean presentation.

Plate in chilled white porcelain or glass bowls.

Garnish with:

  • Edible silver leaf placed delicately on top.
  • A few slices of chilled lychee or poached pear.
  • Toasted macadamia crumbs.
  • Optional: white chocolate shavings or edible white petals.

🧠 Special Tips:

  • White truffle oil is potent — do not overuse or it can overpower the flavor.
  • Sake lees add umami and depth but can be omitted for a purely vanilla profile.
  • Always chill your bowls and scoops for smooth plating.
  • For extra luxury, serve alongside a white dessert wine or chilled sake in elegant glasses.

🧪 Estimated Nutrition per Portion (1/5 of batch):

Nutrient Amount (approx.)
Calories 380–420 kcal
Total Fat 30 g
Saturated Fat 18 g
Carbohydrates 26 g
Sugars 22 g
Protein 5 g
Alcohol Trace (evaporated in heat)
Sodium 50 mg

Note: Values vary depending on toppings and serving size.

💡 Optional Enhancements:

  • Infuse milk with white tea or sakura blossoms for floral notes.
  • For a vegan version: substitute with coconut cream + plant milk, agar agar, and vegan egg replacer.
  • Serve with a white sesame tuile for added texture.
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