Black Walnut Porcini Ice Cream

Being that I'm not a dessert person, there aren't many sweets that I'd chose over a good slab of meat.  But this may be one of them.  Black walnut ice cream has always been my favorite, hands down, no contest, there are only distant seconds.  But the addition of earthy porcini mushrooms has elevated this classic into something that makes me a little loopy with joy, something that causes me to dirty my face licking the bowl, something which makes me want to dot my i's with hearts. 


Black Walnut Porcini Ice Cream

Over low heat, infuse whole milk with some powdered porcini mushrooms and powdered black walnuts for 15 minutes.  Let cool to room temp, then chill.

Once your milk has once again gotten cold, combine it with an equal amount of cream, sweeten with a touch of maple syrup, and add in some black walnut pieces.  Super-chill this mixture in the freezer for 10 minutes (or longer for larger volumes), until it's very cold but not yet starting to freeze.  After that, all that remains is to process it in your ice cream maker of choice.

It really is that simple.  And don't say you weren't warned if you start dotting your i's with hearts.


I'm sharing this recipe with the Hearth and Soul hop, Real Food Wednesday,  Pennywise Platter, Fight Back Friday, and Fat Tuesday.