1-2teaspoons~ 2-4 grams finely ground, dried candy cap mushroomsdepending 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.