Yellow Foot Chanterelle Egg Nog Ice Cream

From the kitchen of Sarah Katherine

3 cups half and half

1 oz dried yellow foot mushroom (I swapped for 3/4 cup cleaned and finely chopped fresh mushrooms)

7 egg yolks

4 1/2 oz light brown sugar

3 oz granulated sugar


Pinch of salt

1/2 of a whole clove of nutmeg, freshly grated.

1/2 cup chopped hazelnuts, toasted

My additions:

2 cardamom pods, cracked and placed in a tea diffuser or bag for easy removal

1/4 fresh vanilla bean

1/8 tsp allspice

1/8 tsp ground coriander

1. If using dried mushrooms, soak in the half and half for 20 minutes to rehydrate, then remove, finely chop, and return to the half and half with the nutmeg. If using fresh, finely chopped mushrooms, add them to the half and half and allow to sit for 20 minutes to impart some of the color. Then add the nutmeg, vanilla bean, allspice, and coriander.

2. Combine the egg yolks, salt, granulated sugar, and brown sugar in the bowl of a stand mixer with the whisk attachment on low for approximately 30 seconds. Increase the speed to medium for another 30-60 seconds until the mixture is smooth. Stop and scrape the side of the bowl as needed to incorporate the sugar and eggs.

3. Pour the half and half mixture into a medium pot, add the cardamom pods, and bring slowly to a boil while stirring frequently to prevent burning on the bottom of the pot. Remove from the heat as soon as the mixture begins to boil. Remove the vanilla bean and cardamom pods.

4. Turn the stand mixer on to medium-low. Incorporate the hot half and half to the egg mixture. The original recipe calls to do it in fourths with letting the mixer run 10 seconds in between each pour. I did 15-20 seconds. Adding the mixture too quickly can essentially scramble the egg mixture and destroy your ice cream base, so I prefer to err on the side of caution. After you pour the final amount of half and half, let the mixer run for an additional 20 seconds and then turn off.

5. Transfer the contents to a mixing bowl that’s safe to use for a double boiler. Place the bowl on top of a pot of water that has come to a simmer. Whisk the mixture continuously, making sure to scrape the sides and bottom to prevent the eggs from cooking. Keep whisking until the ice cream base begins to thicken, which will take at least a few minutes.

6. Once the mixture has thickened, remove the bowl from the stove and allow it to begin cooling. Cover with plastic wrap (I choose to place it directly on top of the mixture, similar to what you do with pastry cream, instead of just over the top of the bowl) and place in the fridge for four 24 hours.

7. Follow the directions for your ice cream maker. Once your ice cream is at the desired consistency, remove, stir in the hazelnuts (optional), and let set in the freezer for a few hours.

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