I think you should try chanterelle mushroom ice cream. It’s absolutely amazing! The heavy cream and milk make it really rich and creamy.
The flavour journey was a real eye-opener. The earthy, fruity notes of the mushrooms really came through, creating a delicious experience that was all their own. Who knew mushrooms could be used in so many different ways!
This dessert is a great example of how combining foraging and creativity in the kitchen can result in something really special. It goes to show that even the most unusual ingredients can be used to create something truly memorable! Get ready to treat your self to something really special!
Easy Chanterelle Mushroom Ice Cream Recipe
Easy Chanterelle Mushroom Ice Cream
Difficulty: Easy8
servings10
minutes20
minutes4
minutes30
minutes30
minutesChanterelle mushroom ice cream is a great example of how combining foraging and creativity in the kitchen can result in something really special. It goes to show that even the most unusual ingredients can be used to create something truly memorable!
Ingredients
2 cups (500 ml ) milk of your choice
1 cup (250 ml) heavy cream
1 instant vanilla pudding powder (37g)
2-3 tablespoons sugar (adjust to taste)
2 cups (150 g) fresh chanterelle mushrooms
Walnuts, chopped (for serving)
Directions
- Infuse the Chanterelles
- Clean and chop the fresh chanterelle mushrooms into small pieces.
- In a saucepan, combine milk and the chopped chanterelles(reserve 10 tablespoons of this milk for later.). Heat gently over medium heat until the mushrooms are tender and the milk is infused with their flavor. This should take about 10 minutes.
- Prepare the Cream Mixture
- In the same saucepan, add the heavy cream.
- Using a blender, process the cooked mushroom-infused milk (including mushrooms) until smooth and creamy.
- Mix the Pudding Powder
- In a small bowl, mix the vanilla pudding powder with 2 heaping tablespoons of sugar and the reserved 10 tablespoons of milk. Stir well to avoid lumps.
- Add the pudding mixture to the saucepan with the mushroom cream. Stir continuously over medium heat until the mixture slightly thickens and achieves a creamy consistency, about 5 minutes. Make sure to cook it gently to prevent curdling.
- Chill the Mixture
- Remove from heat and let the mixture cool to room temperature. Cover with plastic wrap, pressing it against the surface to avoid a skin forming, and refrigerate for at least 4 hours.
- Churn and Freeze
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes.
- Serve
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm. Serve with chopped walnuts sprinkled on top.
- Enjoy your creamy, unique chanterelle mushroom ice cream with a delightful nutty crunch from the walnuts!
Enhance the flavour
For a more intense mushroom flavour, consider adding powdered mushrooms. Simply add them to the milk and cream with the fresh mushrooms to blend the flavours.
Substitutes for chanterelle mushrooms
If chanterelles are not available, other wild mushrooms such as morels or porcini can be used. They offer a similarly rich flavour.
Chanterelle mushroom ice cream nutritional table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 85 mg |
| Sodium | 60 mg |
| Total Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugars | 22 g |
| Protein | 4 g |
| Vitamin D | 6% DV |
| Calcium | 15% DV |
| Iron | 2% DV |
| Potassium | 5% DV |
Chanterelle mushroom ice cream nutrition notes
- Calories and fat content can vary depending on the specific type of milk and cream used.
- Sugar content is calculated with the provided 2-3 tablespoons of sugar. If you use less sugar, the calorie and sugar content will be lower.
- Serving Size is based on approximately 1/2 cup of ice cream.
Feel free to adjust the recipe or serving sizes to fit your nutritional needs! Enjoy your unique dessert!
I got the idea for this chanterelle mushroom recipe from a post about Pfifferling Eiscreme, where they mentioned a recipe by Sasu Laukkonen.
I’ve made some changes, but the basic concept is the same. If you’d like to try the original recipe, follow this link.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
