Candy Cap

Name: Candy Cap
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp dried candy cap mushrooms, ground to a coarse powder in a spice grinder (Chopping the dried mushrooms in a coffee grinder also works well and your next pot of coffee will be very special.); 3 egg yolks; 473 milliliters heavy cream; 2 teaspoons salt; 237 milliliters sugar; 237 milliliters whole milk

Candy Cap might be just the side dish you are searching for. This recipe serves 2. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 99g of fat, and a total of 1371 calories. If you have candy cap mushrooms, salt, milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.

Ingredients you will need

Cream

Milk

Salt

Equipment you will use

Sauce Pan

Add the ground candy caps.

Ingredients you will need

Candy

Remove from the heat and let steep for at least 1 hour or up to 2 hours.

When you feel like your mushrooms are in a good place, return the pan to medium heat and bring the mixture back to hot.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Fill a large bowl or pan with ice and water.

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Water

Ice

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Bowl

Frying Pan

Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.

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Ice

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Sieve

Bowl

Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.

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Egg Yolk

Sugar

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Whisk

Bowl

Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly.

Ingredients you will need

Cream

Egg Yolk

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Whisk

Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Sauce Pan

Spatula

Frying Pan

Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath.

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Custard

Ice

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Sieve

Bowl

Let cool, stirring occasionally.

When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

Ingredients you will need

Ice Cream

Custard

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Ice Cream Machine

Bowl

Fun Fact: To start selling this flavor, we had to make some adjustments to the branding. We couldn't sell a lick when we called it "Candy Cap Mushroom"—apparently people get scared of mushroom ice cream? So we now list it as "Candy Cap (taste it first and then we'll tell you)." As soon as they put it in their mouth, out comes the phrase "it's actually really good."

Ingredients you will need

Ice Cream

Mushrooms

Candy

From Humphry Slocombe Ice Cream Book by Jake Godby, Sean Wahey & Paolo Lucchesi. Text copyright © 2012 by Jake Godby and Sean Wahey; photographs copyright © 2012 by Frankie Frankeny. Published by Chronicle Books, LLC.

Ingredients you will need

Ice Cream