Chanterelles have a lovely delicate fruity flavor that comes through beautifully in this homemade chanterelle ice cream.
Gently simmer the chanterelles in a mixture of half & half and heavy cream for about 5 minutes. Blend the mixture with a stick blender until smooth.
Separate 6 eggs, reserving the whites for another use. Whip the egg yolks, and slowly pour a bit of the hot cream mixture into the yolks, whisking constantly. Add a bit at a time until it's all incorporated.
Transfer the mixture back to a saucepan and cook on very low heat until it thickens enough to coat the back of a spoon.
Refrigerate until cold, and then freeze the cold custard in an ice cream maker following the manufacturers' instructions.