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.
More Candy Cap Recipes
Candy Cap Mushroom Ice Cream
- 1 Ice cream machine
- 1 small 2 quart sauce pot
- 3 cups half and half
- 2 Tablespoons cornstarch or 6 egg yolks
- ¾ cup sugar
- ⅛ teaspoon salt
- 1-2 teaspoons ~ 2-4 grams finely ground, dried candy cap mushrooms depending on how much you like candy caps.
- Mix all ingredients together and whisk to dissolve the cornstarch. Transfer to a 3 quart sauce pan, whisking regularly over medium-high heat until the custard gently thickens and is barely simmering.
- Cool, cover with cling film pressed and refrigerate overnight for the best texture.
- Process the ice cream for 30 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.