Candy cap mushrooms are a wonderful and unique mushroom that makes spectacular desserts. The maple-like flavour is perfectly suited for cream and custard based dishes like this Candy Cap Mushroom Ice Cream.

I made this for an event series (Re-establishing Indigenous Cuisine) we have been hosting at the Evergreen Brickworks with Generation Seven. Having already made a spectacular candy cap bread-and-butter pudding and candy cap crème brûlée, I decided that ice cream for 30 would be my next mushroom dessert challenge.

This recipe can be scaled down easily, aging is optional and you might think of adding more salt. 

Candy Cap Ice Cream

3 cups milk
6 cups heavy cream
2 1/4 cups sugar
4 eggs
2 egg yolks
40 grams Candy Cap Mushrooms (stepped & removed)
1/2 teaspoon salt
1/2 cup of mascarpone

Blend cream and milk together then steep Candy Cap mushrooms for 1-2 hours (infuse longer if you have a limited amount of Candy Caps). Remove mushrooms using a sieve and cheesecloth and heat mixture.

Blend sugar and eggs until whitened, add mascarpone and blend till fully incorporated and thick, then ladle in small amounts of hot milk/cream then add back to milk/cream mixture. 

Rest in the fridge overnight to "age" your custard.

Separate into three batches, rest two batches in the fridge while first batch is blended in ice cream machine. 30 minutes prior to blending your second batch, rest in freezer to help the blending process. 

Blend in ice cream machine for a minimum of 20 minutes. Repeat after ice cream freezing container is ready and place in two chilled half pans, cover and freeze in chest freezer overnight. 

There you go, Candy Cap Mushroom Ice Cream! This recipe was a big hit at our event and I look forward to making this again.