Wednesday, May 21, 2008
Much like green tea ice cream imparts a lovely green colour and a story taste to ice cream, fiddleheads make a inquisitive but luscious dessert. This is modified from a ice cream recipe common by Fredericton veterinarian Dr. Jim Goltz, an recreational botanist who loves to use wild foods in creepy and wonderful ways. He was encouraged by the 1973 book The Edible Wild.
Fiddlehead Ice Cream
36 fresh fiddleheads, cleaned and trimmed
2 cups 18 per cent cream, divided
2 cups 35 per cent cream
3/4 cup granulated sugar
3/4 tsp vanilla
Boil fiddleheads five minutes over high heat up, drain well.
Add fiddleheads and 1 cup 18 per cent cream to liquidizer and mix up until soft.
Heat fiddlehead cream combination in small pot over low heat for 20 minutes. Refrigerate until cool, about 20 minutes.
Place fiddlehead mixture, cream, sugar and vanilla in bowl of ice cream maker that has been freezing for at least 24 hours. Process for 20 to 30 minutes. Transfer to plastic container and freeze to preferred consistency.
Makes 1.5 litres.
Fiddlehead Ice Cream
36 fresh fiddleheads, cleaned and trimmed
2 cups 18 per cent cream, divided
2 cups 35 per cent cream
3/4 cup granulated sugar
3/4 tsp vanilla
Boil fiddleheads five minutes over high heat up, drain well.
Add fiddleheads and 1 cup 18 per cent cream to liquidizer and mix up until soft.
Heat fiddlehead cream combination in small pot over low heat for 20 minutes. Refrigerate until cool, about 20 minutes.
Place fiddlehead mixture, cream, sugar and vanilla in bowl of ice cream maker that has been freezing for at least 24 hours. Process for 20 to 30 minutes. Transfer to plastic container and freeze to preferred consistency.
Makes 1.5 litres.
posted
by kanth @ 2:36 AM
permanent link | Post a Comment
|
0 Comments:
Post a Comment
<< Home