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Scotland seems to be the perfect place to find chanterelles - so much so that I'm now finding it difficult to find new recipes to try out. That's why I decided to try something a little bit different. Chanterelles go perfectly with eggs and cream, so what better way to use them than in a Chanterelle Ice Cream? Yes, I do mean I made mushroom ice cream.
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| Chanterelle Ice Cream ingredients - that's a lot of eggs!! |
Chanterelle Ice Cream
This makes a very large quantity - over 2 litres - so you may want to half it!
Ingredients:
- 1 litre double cream
- 1 litre milk
- 500g sugar
- 1 vanilla pod
- 14 egg yolks
- 2 whole eggs
- Salt
- 500g Chanterelle
Method:
- Boil all but eggs together in a pan
- Slowly pour the hot cream mix over eggs (whisking continuously, otherwise you'll scramble the eggs)
- Blend until smooth
- Freeze in ice cream maker
- Enjoy
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| Chanterelle Ice Cream with Salmonberries |
I thought that this ice cream was overly sweet, but I'm not much of a sweet fan, so that may just be me. If I were to make it again I would probably only use 350-400g sugar and half the vanilla. As it was I ate it with Salmonberries I foraged on my way home tonight and their acidity helped to cut through the sweetness for me. I still have some Salmonberries leftover, so I might make a liqueur and post the outcome in a future blog.
Over the next few weeks/months we should be getting into Porcini/Bolete season here and I have set myself the challenge of making Porcini Popcorn. I may make something entirely more palatable too. Until then xx
