Diary of a Foodie

Porcini and Honey Ice Cream

Diary of a Foodie: Season Three: Montreal: Cooking on the Wild Side

Makes about1 qt
  • Active Time:20 min
  • Start to Finish:8 1/2 hr (includes chilling)
April 2009
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  • 1/3 cup water
  • 4 teaspoons porcini powder (see cooks’ note, below)
  • 2 cups whole milk
  • 2/3 cup heavy cream
  • 2/3 cup sugar, divided
  • 5 large egg yolks
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice, or to taste
  • Equipment:

    ice cream maker
  • Heat water in a heavy medium saucepan until hot, then remove from heat and stir in porcini powder. Let stand 20 minutes to infuse.
  • Add milk, cream, and 1/3 cup sugar to porcini mixture and bring to a simmer, stirring until sugar has dissolved.
  • Whisk together yolks, remaining 1/3 cup sugar, and honey in a bowl, then slowly whisk in hot milk mixture. Return mixture to pan and cook over medium heat, stirring with a wooden spoon, until mixture is slightly thickened and registers 175ºF. Immediately strain custard through a fine-mesh sieve into a bowl set in an ice bath and cool to room temperature, stirring occasionally. Stir in lemon juice. Chill custard, its surface covered with parchment paper or plastic wrap, at least 6 hours (or overnight).
  • Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.
Cooks’ notes:
  • To make your own porcini powder, grind 1/2 oz dried porcini mushrooms (about 1/2 cup) in an electric coffee/spice grinder.
  • For best results, chill custard overnight before freezing.
  • Ice cream keeps 2 weeks.
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