Candy Cap Mushroom Ice Cream

1. 1

   In a medium sized, non-reactive saucepan, warm the milk, salt, sugar, and 1 cup of the cream until the sugar dissolves. Add the mushroom powder to the warm mixture. Cover the pot. Let mixture steep for at least one and up to two hours.

2. 2

   Rewarm the mushroom infused milk. Pour the remaining 1 cup of cream into a large bowl. Place a fine mesh strainer on the bowl. Set up a shallow ice bath for the large bowl in the sink or a large pan.

3. 3

   In another bowl, whisk the egg yolks. SLOWLY, and as you whisk, pour about half of warm milk into the egg yolks. DO NOT STOP whisking while you pour. Gently return the warmed egg yolk mixture to the pot with the rest of the warm milk mixture.

4. 4

   Use a heat proof spatula or wooden spoon to stir this mixture constantly, as it sits over medium heat. Scrape the bottom as you stir and let the mixture thicken. Turn the heat off as soon as the mixture is thick enough to coat the back of the spatula, or can be felt scraping off the bottom of the pot. DO NOT LET THE CUSTARD BOIL.

5. 5

   Pour the custard through the strainer and into the bowl of heavy cream. Place the bowl in the ice bath. Stir in the maple syrup and vanilla. Continue to stir occasionally as the mixture cools to room temperature.

6. 6

   Once cooled, chill the mixture thoroughly in the refrigerator. Churn the ice cream according to the ice cream maker manufacturer's directions.

* Per serving · 4 servings · Values may vary.

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