Thursday, April 1, 2010

Minty Mushroom Ice Cream

The more you expose yourself to new and exciting foods, the more you realize how many seemingly incompatible foods actually compliment one another beautifully. A few examples of this might be cayenne pepper in chocolate, pumpkin puree in lasagna, fresh basil in a lemon cake or mayonnaise in a chocolate cake. At first, you might be hesitant to give these odd couplings a taste, but if you open your mind and give them a chance, you just might discover a brand new flavor sensation.

With that said, we need you to check any reservations you have about mixing mushrooms and ice cream together at the door and open your mind to the possibility. Ironically enough, we did make a joke while making the Italian Stuffed Portabellas about how ice cream and Portabellas should never share space in the same sentence, but we were just setting the stage for this unique and Oh-So fascinating recipe.

We will be using mushrooms, however, we will not be using Portabellas – their flavor is too distinct and we are looking for the more subdued fungi flavor. We think you’ll be pleasantly surprised by how the mushrooms play off the bitter chocolate and how well they infuse with the peppermint and vodka. The best way to describe the unique flavor of this gourmet ice cream is Indescribable!

Minty Mushroom Ice Cream

2 Cups Whipping Cream
1/2 Cup Ricotta Cheese
3 Cups Sugar
1/2 Pound of White Button Mushrooms – no exceptions
4 Ounces Bittersweet Dark Chocolate, shaved or finely chopped
2 Tablespoons Vodka (Optional, but recommended)
One Teaspoon Peppermint Extract

1/2 Cup White Button Mushrooms, finely chopped
1/4 Cup Vodka

We know the list of ingredients seem a bit disjointed, but trust us, each one plays an important role in creating the flavor of this gourmet delight. Hang in there with us!

Pour the whipping cream into a chilled bowl and whip on medium speed until stiff peaks form. Add ricotta cheese and continue to mix. Add sugar and do the same. Set aside.

Run mushrooms through a food processor until "shredded." In another bowl, mix those mushrooms, chocolate, peppermint extract, and vodka together –tossing to coat.

Slowly fold mushroom mixture into creamed mixture. Pour into ice cream maker and follow instructions – usually twenty minutes. We highly recommend not eating the ice cream straight from the maker, but rather, pouring into a freezer container and freezing overnight.

While ice cream is setting in the freezer, place 1/2 cup finely chopped mushrooms in a bowl and pour 1/4 cup vodka over them. Let soak overnight.

When you remove the ice cream from the freezer, scoop into dessert bowls and garnish with shaved chocolate and vodka soaked mushrooms. Enjoy!

April Fooooooools!

NEVER EVER let anyone convince you to put mushrooms of ANY kind and ice cream together in the same bowl– it’s a sin! And as we’ve said before, they shouldn’t even share space in the same sentence! And vodka soaked mushrooms?!?! Really???

We Hope You Get To Make A Fool Out Of Someone Today!
But Beeeeeee NICE!


Anonymous said...

That is too funny. You got me. I was wondering what mushroom ice cream could be and am relieved to know that it does not exist. Good one girls!!

Teresa said...

Ok. Now, after going to Jenny's with YOU both and seeing some of the things they put into ice cream...CORN for crying outloud...I totally thought you were serious!!!!!! LOL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

jenelle said...

I'm so glad that this was April Fools...

Miss Got Wings said...

silly silly girls - I totally fell for that! I watch Iron Chef all the time, though, and if you've ever watched that show then you know that anything, ANYTHING, can end up in the ice cream machine . . . even mushrooms! lol

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