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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Candy Cap Ice Cream

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Candy Cap Mushroom Ice Cream

Candy cap mushroom ice cream is a delicious, easy way to enjoy these special mushrooms.

Whats ice cold, creamy, and reeks like maple syrup? Candy cap mushroom ice cream. It’s probably the easiest, most approachable thing to make with candy caps ever, as well as one of the tastiest. If you’re not familiar, candy caps are a type of Lactarius or milk cap mushroom with a special flavor very unique in the mushroom world, and the best way to describe them is probably maple syrup on steroids. Even touching the dried mushrooms will make your hands smell, and appying heat to them, like making the ice cream base below, will make the whole kitchen, and house, for that matter, smell like maple syrup-just a heads up.

Candy Cap Mushroom Ice Cream
Print Recipe
5 from 1 vote

Candy Cap Mushroom Ice Cream

Makes about 3.5 cups. Candy cap mushrooms taste like maple syrup.
Prep Time10 mins
Spinning Time45 mins
Course: Dessert
Cuisine: American
Keyword: Candy Cap Mushrooms, Ice Cream
Servings: 4

Ingredients

  • 3 cups half and half
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 1-2 teaspoons ~ 2-4 grams finely ground candy cap mushrooms depending on how much you like candy caps.

Instructions

  • Mix all ingredients together and allow to sit overnight to infuse with the mushroom flavor.
  • Process the ice cream for 45 minutes in the machine, or according to manufacturers directions.
  • The ice cream should be smooth and thick, doubled in size, with the consistency of sour cream. If needed, process for 5 minutes more, or until the desired consistency is reached.
  • Keep an eyeball on it to make sure the ice cream doesn't get hard on the bottom, which will make it chalky and turn its color dark. When the ice cream is done, transfer it to a container and freeze until needed.
  • The ice cream will firm up as it freezes.

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  1. Candy Cap Mushrooms says:
    January 1, 2021 at 10:20 am

    5 stars
    […] Candy Cap Ice Cream  […]

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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