22 Jun Mushroom Ice Cream
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1/3 cup dried porcini mushrooms
- 2 cups half and half (lactose free if needed)
- 3/4 cup brown sugar
- 1/2 tsp vanilla powder
- 1/8 tsp Himalayan salt
- 3 egg yolks
- 1 Tbsp maple syrup
Ingredients
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Instructions
- Tear the dried mushrooms into small pieces.
- In a medium sauce pan, combine the mushrooms, 1 ½ cups of half and half, ½ cup brown sugar, vanilla, and salt.
- Heat on medium until the mixture is almost boiling. Stir frequently.
- Meanwhile, in a small mixing bowl, beat together the egg yolks and ¼ cup brown sugar.
- When the mushroom and cream mixture is almost boiling, reduce the heat and stir in the egg yolk mixture.
- Stir frequently. Heat until the temperature reaches 175°F. (A candy thermometer is a great tool to have.)
- While the mixture is coming to temperature, add ½ cup half and half and the maple syrup in a medium mixing bowl.
- When the mushroom mixture is at 175°F, remove from heat. Transfer the mixture through a strainer into the medium mixing bowl with the cold half and half and maple syrup.
- Stir to mix well.
- Chill for 4 – 24 hours.
- Churn in an ice cream maker following the manufacturer’s instructions until it’s the desired consistency.
Recipe Notes
Serving Suggestions:
- Scoop on top of shortcake.