"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Frozen Desserts & Ice Creams
Reply
 
Thread Tools Display Modes
 
Old 07-11-2012, 10:48 AM   #1
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Candy-Cap Ice Cream

Remember back when we were still doing the Golden Chef Challenges? We did one with the theme-mushrooms. There were great mushroom dishes created, photographed, and entered. One of our esteemed participants made candy cap ice cream for the desert, and rave about how great it was. So you just know that I had to try and make it myself.

Oh, and for those of you who don't know what they are, candy cap mushrooms have a strong maple flavor, but aren't sweet. Can you even wrap that around your brain?

Well, I made the custard last night, and it's been chillin' in da fridge, as we Yoopers would say. If the flavor of the custard is any indication, this is going to be a spectacular ice cream. Here's what's in it:

3 cups heavy cream
3 cups whole milk
8 large egg yolks
3/4 cup sugar, divided in half
1 tsp. vanilla
5 candy cap mushrooms

1. Place half of the sugar, along with the mushrooms into the blender, and pulse until the sugar and mushrooms are combined in a fine powder (about 8 pulses).

2. Whisk the egg yolks and sugar/mushroom mixture in a seperate bowl until smooth.

3. Heat the cream, milk, vanilla, and remaining sugar in a 2 quart saucepan over medium heat, until it just starts to simmer, stirring to prevent it from sticking.

4. Remove the pan from the heat, and slowly whisk 1 cup of the hot milk/cream mixture into the yolk bowl. Then, slowly whisk in a 2nd cup of the hot milk/cream.

5. Place the pan back on the hot stove and slowly whisk in the yolk mixture, using a spatula to get all of that candy cap goodness into the pan.

6. Bring the pan contents to a gently boil while whisking, and let boil until the custard begins to thicken. Test for the correct thickness by dipping a spoon into the custard. If it coats the spoon, and you can run your finger down the back and make a clear line, then it's done. Remove from the heat and place the pan into a sink full of ice water. Con tinue whisking until cool to prevent a skin from forming on the custard.

7. Either put the custard into a covered container, and into the fridge until ready to make the ice cream, or pour into your ice cream maker and make ice cream.

I'm tellin' ya, this custard is superb. I almost couldn't resist cooking it a bit longer to thicken it just a little more, and eating it from a bowl. I can't hardly wait to put it into my ice cream maker, and serve it up to my daughter, wife, granddaughters, and of course, have some for me.

Can you say yum?

Seeeeeeya; Chief Longwind of the North

__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-11-2012, 09:41 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Yum, just what I need for those Candy Caps hiding in the pantry. I was supposed to make this last summer.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 07-11-2012, 10:39 PM   #3
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by PrincessFiona60 View Post
Yum, just what I need for those Candy Caps hiding in the pantry. I was supposed to make this last summer.
The ice cream came out better than I expected. The slight, earthy mushroom flavor came out with the strong maple to create an ice cream that fooled the mind into thinking I was eating a premium maple-nut ice cream. I will be making this again.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-11-2012, 11:05 PM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
I can't wait...probably wait until my next A1C is drawn in two weeks...
__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
cream, cream. eggs, milk, mushrooms, recipe

Candy-Cap Ice Cream Remember back when we were still doing the Golden Chef Challenges? We did one with the theme-mushrooms. There were great mushroom dishes created, photographed, and entered. One of our esteemed participants made candy cap ice cream for the desert, and rave about how great it was. So you just know that I had to try and make it myself. Oh, and for those of you who don't know what they are, candy cap mushrooms have a strong maple flavor, but aren't sweet. Can you even wrap that around your brain? Well, I made the custard last night, and it's been [I]chillin' in da fridge[/I], as we Yoopers would say. If the flavor of the custard is any indication, this is going to be a spectacular ice cream. Here's what's in it: 3 cups heavy cream 3 cups whole milk 8 large egg yolks 3/4 cup sugar, divided in half 1 tsp. vanilla 5 candy cap mushrooms 1. Place half of the sugar, along with the mushrooms into the blender, and pulse until the sugar and mushrooms are combined in a fine powder (about 8 pulses). 2. Whisk the egg yolks and sugar/mushroom mixture in a seperate bowl until smooth. 3. Heat the cream, milk, vanilla, and remaining sugar in a 2 quart saucepan over medium heat, until it just starts to simmer, stirring to prevent it from sticking. 4. Remove the pan from the heat, and slowly whisk 1 cup of the hot milk/cream mixture into the yolk bowl. Then, slowly whisk in a 2nd cup of the hot milk/cream. 5. Place the pan back on the hot stove and slowly whisk in the yolk mixture, using a spatula to get all of that candy cap goodness into the pan. 6. Bring the pan contents to a gently boil while whisking, and let boil until the custard begins to thicken. Test for the correct thickness by dipping a spoon into the custard. If it coats the spoon, and you can run your finger down the back and make a clear line, then it's done. Remove from the heat and place the pan into a sink full of ice water. Con tinue whisking until cool to prevent a skin from forming on the custard. 7. Either put the custard into a covered container, and into the fridge until ready to make the ice cream, or pour into your ice cream maker and make ice cream. I'm tellin' ya, this custard is superb. I almost couldn't resist cooking it a bit longer to thicken it just a little more, and eating it from a bowl. I can't hardly wait to put it into my ice cream maker, and serve it up to my daughter, wife, granddaughters, and of course, have some for me. Can you say yum?:yum: Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.