Homemade Chanterelle Ice Cream

Chanterelle Ice Cream

Chanterelles have a lovely delicate fruity flavor that comes through beautifully in this homemade chanterelle ice cream.


  • 1 1/2 cups heavy cream
  • 1 1/2 cups half and half
  • 1/4 lb chanterelle mushrooms (fresh) or 1-2 ounces dried
  • 1/2 cup sugar
  • 6 large egg yolks
  • 1 pinch sea salt


  1. 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.  

  2. 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.

  3. Transfer the mixture back to a saucepan and cook on very low heat until it thickens enough to coat the back of a spoon.

  4. Refrigerate until cold, and then freeze the cold custard in an ice cream maker following the manufacturers' instructions.