Photo by Jane Mason
Provenance of Dish
Originally an Incan food, pozole is whole dried corn kernels treated with lime and traditionally used to make a rich soup with pork. In this case the flavorful kernels are instead used to impart a toasty corn flavor in an ice cream mixture. Add in the inimitable flavor of candy caps and some chopped toasted pecans, and you have a bit of frozen heaven.
Recipe
Ingredients
1 cup pozole
1-3/4 cups milk
3/4 cup heavy cream
2-3 tablespoons dried and lightly crushed candy cap mushrooms
3 tablespoons maple syrup
3 tablespoons sugar
½ teaspoon vanilla
2-3 tablespoons toasted and chopped pecans
pinch of salt
Instructions
If using an ice cream maker, prepare it according to the instructions. If not, line a metal loaf pan with parchment paper and place in freezer.
Wrap the candy caps in cheesecloth or place in a spice infuser. Place the pozole, milk, cream, contained candy caps, and a pinch of salt in a small saucepan and heat on medium-low, stirring frequently, until it reaches a bare simmer. Simmer very lightly, stirring occasionally, for 45-50 minutes. Add the sugar and maple syrup and stir until dissolved. Turn off heat, cover, and leave to cool on stove.
When cool, remove the candy caps and either squeeze out excess liquid (cheesecloth method) or allow to drain over a small bowl (infuser). If you want the candy caps in your ice cream (my preference—I love added flavor and the chewy contrast to the crunchy nuts), set them aside.
Strain the pozole over a bowl and add the vanilla, if using. If using, stir the candy caps into the mixture and refrigerate until thoroughly chilled.
Toast the pecans on medium low in a small skillet and chop to desired size when cool.
If using the ice cream maker, pour the cold mixture into the machine, add the pecans, and freeze according to directions. If you don’t have an ice cream maker, stir the pecans into the cold mixture, pour into the prepared loaf pan, and put back in the freezer. Gently stir the mixture by hand every 30 minutes until the desired consistency is reached. Serve in small glasses with a candy cap on top.
Store prepared ice cream in a freezer friendly container in the freezer.
