Sometimes, plain busyness gets the best of me. In the last few weeks, we have traveled to and from the lake quite a few times, almost completely finished our porch (only took us over a year to get that done. Slow and steady wins the race.), had a completely clear MRI, found a church home and got a little creative with our budget. Homemade Fourth of July shirts are never a bad idea.
This past weekend was a time to celebrate all of those things with our family. To celebrate being free to do and be whoever God intended us to be. To let our flags fly. There are times when insecurity creeps in and points out all the little ways I am different from people around me. There are many a morning I wake up and look in the mirror and say, “You are not afraid to be different”. It is true. I am not. And this weekend I was reminded that living in The Land of the Free means we get to rejoice over those differences and not live in fear because of them.
And what better way to celebrate than with ice cream?? It is rare that Matt and I eat the good stuff because, well, sugar. So we have to make it ourselves and quite frankly it is just too much work. However, we make exceptions and with the prompting of a dear friend, Willie P, to try a new recipe. We did it. Candy Cap Mushroom Ice Cream is my new favorite flavor. It pleased even the pickiest of taste buds and shocked the shoes of me. So I thought I would share the recipe because it is just too good to be kept to myself.
Makes 1 quart ( we doubled the recipe for our ice cream maker)
2 cups heavy cream
1 cup whole milk
1 tsp salt (Himalayan pink salt)
1 tbsp dried candy cap mushrooms, ground to a coarse powder in a spice grinder (Chopping the dried mushrooms in a coffee grinder also works well and your next pot of coffee will be very special.)
3 egg yolks
1 cup maple syrup
In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the ground candy caps. Remove from the heat and let steep for at least 1 hour or up to 2 hours.
When you feel like your mushrooms are in a good place, return the pan to medium heat and bring the mixture back to hot.
Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
Remove the custard from the heat and immediately pour it through the strainer (or clean sock if you are desperate. It works. Don’t judge.) into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
We love this ice cream because it tastes like the best salted caramel gelato you could ever put in your mouth. But on top of this, candy cap mushrooms have cancer-fighting properties, pink salt alkalizes the body and maple syrup, unlike sugar has trace minerals that are beneficial to the body. While it may not be considered a superfood, it is a whole lot better than Brusters!
Recipe was adapted from it’s original version featured here to meet our dietary needs.