- 35g cashews
- 35g almonds
- 15g sunflower seeds
- 1 tsp chilli flakes
- 3 tbsp honey
- 1 tbsp balsamic vinegar
- 200ml milk
- 500ml cream
- 100g sugar
- 6 egg yolks
- 120g chanterelle mushrooms (or 40g dried)
- Quantity: 12 scoops
- Cook Time: 35 mins
- Chill Time: 6 hours minimum
- Churn Time: 30 mins (machine dependent)
Preheat the oven to 180°c
In a bowl mix the cashews, almonds, sunflower seeds, chilli flakes, honey and balsamic vinegar until well coated.
Line a baking tray with baking paper to lay the coated nuts on. Put them in the oven for about 5-7 minutes.
Combine the cream, milk and mushrooms in a pan and simmer for about 10 minutes before turning off the heat and blending with a hand blender.
Add the sugar to the egg yolks and whisk as you slowly pour the milk mixture over to slowly cook the yolks.
Put the mix back on the heat and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.
Once you’ve got the right consistency, remove it from the heat and put in the fridge to chill. Minimum 6 hours but ideally overnight.
Add the nuts to the ice cream as it’s churning.