Chanterelle Mushroom Ice Cream

Instructions:

1. Gently simmer the chanterelles in a mixture of half & half and heavy cream for about 5 minutes.  Blend the mixture with a stick blender until smooth.  

2. Separate 6 eggs, reserving the whites for another use.  Whip the egg yolks, and slowly pour a bit of the hot cream mixture into the yolks, whisking constantly.  Add a bit at a time until it's all incorporated.

3. Transfer the mixture back to a saucepan, and add in the remaining ingredients. Cook on very low heat until it thickens enough to coat the back of a spoon.

4. Refrigerate until cold, and then freeze the cold custard in an ice cream maker following the manufacturers' instructions.

Enjoy!

Chanterelle Mushroom Ice Cream from practicalselfrelisiance.com

Ingredients:

• 1 1/2 cups heavy cream

• 1 1/2 cups half and half

• 1/4 lb chanterelle mushrooms, fresh, or 1-2 ounces dried

• 1/2 cup sugar

• 6 large egg yolks

• 1 pinch sea salt