Chef Kantor's Candy Cap Mushroom Ice Cream
2-6 servings (1 pint)
1/4 cup packed dried candy cap mushrooms
3/4 cup milk
1 1/2 cups heavy cream
5 large egg yolks
1/2 cup sugar
1. Place candy caps, heavy cream and milk in a sauce pan and scald over medium heat. While scalding, put yolks in a bowl with sugar and whisk together until thick and smooth. Ready a metal bowl with ice in it, and another metal bowl with a fine mesh strainer over it set on top of the bowl with ice.
2. Temper the scalded cream by drizzling hot cream into yolks slowly, whisking yolks constantly, until about 1/3 of cream is in the yolks. Stir the tempered mixture back into the remaining scalded cream, then cook over medium heat, stirring constantly with a tempered rubber spatula until slightly thickened, just under 175 degrees on an instant thermometer. Immediately pour through the strainer, pressing the mushrooms into the strainer with the spatula to extract all their liquid. Stir the mixture until cool.
3. Put into an ice cream machine and freeze using the manufacturer’s instructions.
Yes, for real, mushroom ice cream! --