If chanterelle mushrooms are out of season, porcini, hedgehog, or trumpet mushrooms will make a good substitute as they are floral, but there is no mistaking chanterelles for this recipe. You may choose to strain the puréed mushrooms through a fine mesh sieve if you'd prefer a smooth cream. Angie likes the depth and dimension of the purée in the finished product and prefers to leave it as is.

Angie Mar

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Credit: Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Recipe Summary test

active:
55 mins
total:
5 hrs 30 mins
Servings:
12
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Ingredients

Ice Cream
Madeleines

Directions

Prepare the ice cream
  • Combine milk, cream, mushrooms, vanilla seeds and pod, salt, juniper, and pepper in a medium saucepan over medium heat; bring to a simmer. Cover and reduce heat to low; continue to gently simmer, without stirring, for 20 minutes. Remove and discard the vanilla pod. Turn the heat off and let steep for 20 minutes more.

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  • Transfer mushroom mixture to a blender, and blend the entire mixture until puréed, about 2 minutes. Return to the saucepan, cover, to keep warm while you prepare the egg and sugar mixture.

  • In a mixing bowl, whisk sugar and egg yolks by hand until they double in volume, thicken and become the lightest lemony-yellow color, 8 to 10 minutes. Slowly ladle in the warm milk mixture as you continue to whisk, tempering the mixture until everything is incorporated. Return the mixture to the saucepan. Cook, over low heat, stirring constantly with a wooden spoon, until thickened and a channel is formed and does not close when you run your finger down the back of the spoon, 12 to 15 minutes.

  • Transfer the mixture to a bowl, and place plastic wrap directly into the top of the creme anglaise so a skin does not form. Refrigerate until cool, at least 4 hours and up to two days in advance. Process the cooled creme anglaise in an ice cream maker according to manufacturer's instructions until firm. Pack in airtight containers and freeze until ready to serve.

Prepare the madeleines
  • Preheat the oven to 350°F. Heat a small saucepan over high heat and add amaretto liqueur. Tip the pan slightly and light the liqueur; let the alcohol burn off. Remove from heat and set aside to cool. From what is left over, measure out 2 1/2 teaspoons of the amaretto for the madeleines and set aside.

  • Wipe out the pan and return to medium heat. Add the butter and cook, stirring often, until it smells nutty and the milk solids are lightly browned, about 10 minutes. Pour browned butter into a small bowl and set aside.

  • In a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, and brown sugar on high speed until light yellow and fluffy, about 8 minutes. Add the flamed amaretto liqueur and vanilla. Reduce the speed to medium and slowly stream in the warm browned butter until incorporated. Reduce the speed to low, and add the flour, baking powder, and salt. Remove the bowl from the stand mixer and fold the batter with a rubber spatula until completely smooth. Let the batter rest for 20 minutes, then transfer to a pastry bag.

  • Brush a madeleine pan with room-temperature butter. Pipe about 1 tablespoon of batter into each shell. Bake in preheated oven, until puffed and golden, about 8 minutes. Tap the pan to loosen the madeleines and remove from the pan, brushing out any crumbs. Repeat buttering, piping, and baking to make another batch of madeleines. Dust with powdered sugar and serve with Chanterelle Ice Cream.

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