Photo by Marissa Biswabic
Provenance of Dish
I learned to make this yummy treat when I first started foraging for mushrooms. I adapted it from a family recipe for vanilla frozen custard. It's a perfect treat for a crisp and sunny autumn day!
1 1/2 cups heavy cream
1 can of sweetened condensed milk
1/2 cup of milk
1 lb. chanterelle mushrooms freshly picked ( you can use less mushrooms, but I liked how the flavor came out with this amount) I used Cantharellus phasmatis or the "Ghost Chanterelle," but any variety of chanterelle mushrooms will do just fine!
1/2 cup sugar
6 large egg yolks
1 pinch sea salt
1 tablespoon of cinnamon
In a saucepan, combine the whipping cream, condensed milk, and milk and bring to a simmer. Add in the tablespoon of cinnamon and th salt.
In a food processor or chopper, mince the chantarelles down to almost a near pastelike consistency. The more you process the mushrooms, the small bits in your ice cream later. You can chop them bigger or smaller depending on your preference.
Once minced, add the chantarelles to your simmering pot. Cook the mixture down u til it becomes thick. Continue to stir so as to avoid burning in the pot. Once the mixture is thick enough to coat the back of a spoon without running off, remove it from the heat.
In a mixer, crack open your six egg yolks. Save the whites for another recipe or discard. Whip the eggs until they are smooth in texture.
Slowly begin to pour in your mushroom mixture into your egg yolks while they are still whisking. Add a little bit if your midst a time so you don't raise the temperature to quickly and curdle your eggs. Once completely combined, pour into a container and chill in your refrigerator.
I used an electric ice cream maker to chill my ice cream to the right consistency. Once your custard has chilled in the fridge, simply follow the instructions on your ice cream maker or use another diy method to rapid freeze.
Start to finish, this took me about an hour with an ice cream maker. The recipe yielded about 1-1.5 pints.