Time for that classic summer treat, ice cream flavored with ...mushrooms? Trust us, it’s delicious. Learn how to make Chanterelle Ice Cream with mushroom expert William Padilla-Brown.
Chanterelle mushrooms became a delicacy of French cuisine in the 18th century. They have a sweet, fruity aroma that makes them popular in cooking, and a wonderful complement to homemade ice cream. Be careful and use a field guide if you’re picking your own Chanterelles. They have a look-alike called Jack-o’-lantern that will make you sick.
Chanterelle Ice Cream Recipe From William Padilla-Brown
1 Quart of Milk
13.5 oz Full Fat Coconut Milk
2 to 3 oz of Maple Syrup
Vanilla Extract to taste
A ‘mess’ of Chanterelle mushrooms, rinsed
- Put milk in a pot on medium low heat and bring to a simmer.
- Add the Chanterelles and simmer for 5 minutes, then remove from heat.
- Add coconut milk, maple syrup, and vanilla to the blender, and blend.
- Add the strained milk to the blender, along with a large spoonful of Chanterelles.
- Blend until smooth, then let cool.
- Add to your ice cream maker, or transfer to a pan and freeze.
- Garnish with more Chanterelles if you like, and enjoy!
