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
Almond Candy Cap Mushroom Cookies
Candy Cap Mushroom Flan (Creme Caramel)
Candy Cap Mushroom Ice Cream
Makes about 3.5 cups. Candy cap mushrooms taste like maple syrup.
Servings: 4 Servings
Calories: 473kcal
Equipment
- 1 Ice cream machine
- 1 small 2 quart sauce pot
Ingredients
- 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.
Instructions
- 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.
Notes
Where to buy candy cap mushrooms
I don't live where candy caps grow, so I purchase mine. If you want to buy your own, West Coast Wild Foods is dependable, and is Far West Fungi.Cornstarch vs Egg Yolks
Most ice creams use egg yolks in the custard base. If you're like me, you may have overcooked your egg yolks once or twice. Substitute cornstarch and you'll never have that problem again.Nutrition
Serving: 4oz | Calories: 473kcal | Carbohydrates: 47g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 355mg | Sodium: 197mg | Potassium: 289mg | Fiber: 0.1g | Sugar: 45g | Vitamin A: 1032IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 1mg
john
This was one of the most incredible things I've ever tasted.
Alan Bergo
Glad it worked for you.
John Cameron
The recipe calls for 2-4 grams of finely ground candy caps. Is that dried or fresh?
Thanks
Alan Bergo
That's dried mushrooms. Fresh ones don't grow near me. Also, make sure to try the candy cap caramels too!
Sarah
I live where candy caps grow. Do you have an idea how to adapt this recipe for fresh specimens?
Alan Bergo
I would start by infusing two ounces of fresh mushrooms in the cream. Heat the cream until hot, but not simmering, add the mushrooms and allow to cool, then strain them out. You could simmer them in heavy syrup until they're stiff, drain, chop them and add back to the ice cream for texture if you want to use them in it.
Amy
So you don't cook this recipe at all? I'm wondering if this recipe is missing a step.
Alan Bergo
Hey thanks Amy. A few years ago I manually copied and pasted hundreds of recipes into the recipe card you see now. Human error is a thing and, although rare, I've seen some errors like that. I adjusted it from my archives, thanks for the heads up!
Debbie
Do you stir your ice cream if itstarts to freeze on the bottom? Most recipes reccomend 20-25 minutes in the ice cream maker. Any reason for 45?
Alan Bergo
Hey Debbie, thanks for commenting and giving me the impetus to update this. In the past I'd been using a restaurant IC machine and the churning times were a little different from home models. 30 minutes should be fine at home. Also, I've stopped using egg yolks in my ice cream base and now highly recommend cornstarch instead. It's so nice to not have to worry about scrambling the eggs. The cornstarch gives it a velvety texture too. I've updated the post and recipe to reflect the changes here.