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    Home » Sweets

    Candy Cap Ice Cream

    Published: Jan 14, 2018 Modified: Mar 9, 2023 by Alan Bergo This post may contain affiliate links 10 Comments

    Jump to Recipe Print Recipe

    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.

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

    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.

    dried candy cap mushrooms
    Dried candy cap mushrooms can go for as much as $200 per pound.

    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 Mushrooms

    Almond Candy Cap Mushroom Cookies

    Candy Cap Mushroom Flan (Creme Caramel)

    Candy Cap Mushroom Ice Cream
    Print Recipe
    4.67 from 6 votes

    Candy Cap Mushroom Ice Cream

    Makes about 3.5 cups. Candy cap mushrooms taste like maple syrup.
    Prep Time10 mins
    Spinning Time45 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: American
    Keyword: Candy Cap Mushrooms, Ice Cream
    Servings: 4 Servings
    Calories: 473kcal
    Author: Alan Bergo

    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
    « Cedar Cones
    Wild Szechuan Peppercorn Jerky »

    Reader Interactions

    Comments

    1. john

      June 06, 2022 at 4:11 am

      5 stars
      This was one of the most incredible things I've ever tasted.

      Reply
      • Alan Bergo

        July 15, 2022 at 9:18 pm

        Glad it worked for you.

        Reply
    2. John Cameron

      January 04, 2023 at 11:09 am

      The recipe calls for 2-4 grams of finely ground candy caps. Is that dried or fresh?
      Thanks

      Reply
      • Alan Bergo

        January 04, 2023 at 11:53 am

        That's dried mushrooms. Fresh ones don't grow near me. Also, make sure to try the candy cap caramels too!

        Reply
    3. Sarah

      January 08, 2023 at 9:13 pm

      I live where candy caps grow. Do you have an idea how to adapt this recipe for fresh specimens?

      Reply
      • Alan Bergo

        January 09, 2023 at 8:43 am

        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.

        Reply
    4. Amy

      February 13, 2023 at 10:30 pm

      So you don't cook this recipe at all? I'm wondering if this recipe is missing a step.

      Reply
      • Alan Bergo

        February 14, 2023 at 8:46 am

        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!

        Reply
    5. Debbie

      March 09, 2023 at 12:39 pm

      5 stars
      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?

      Reply
      • Alan Bergo

        March 09, 2023 at 1:49 pm

        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.

        Reply

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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