Makes about1 qt
- Active Time:20 min
- Start to Finish:8 1/2 hr (includes chilling)
NANCY HINTON, À LA TABLE DES JARDINS SAUVAGES, MONTREAL
April 2009
-
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.
