Vanilla Ice Cream with Candy Caps and Cashews

1. Reconstitute the candy caps in water (or you might try Cognac or brandy instead).

2. Sauté the candy caps in butter, and add in the chopped cashews. When the mushrooms are cooked, allow the mixture to cool.

3. Start making your vanilla ice cream. If you're using an ice cream maker, add the candy caps and cashews to the ice cream about halfway through the mixing/freezing process, then return the finished ice cream to freezer to harden.

Handmade Vanilla Ice Cream

If you don't have an ice cream maker, you can give this approach a try. This will make about 5 cups (10 to 12 scoops) of ice cream.

1. Chill a metal or glass mixing bowl and beaters in your freezer for 15 to 20 minutes.

2. Pour 2 cups of cold heavy whipping cream into the chilled mixing bowl. 

3. Beat the cream with a mixer, starting with medium-low then a medium-high speed until stiff peaks form (about 3 minutes), and slow to a stop. (Don't over-whip into butter.)

4. In another bowl, stir together a 14-oz can of sweetened condensed milk, 2 tsp. of vanilla extract, and a pinch of salt.

5. Add the milk mixture into the whipped cream, folding gently with a spatula until it's smooth but still airy.

6. Gently fold in the sautéed candy caps and cashews.*

7. Transfer the mixture into a metal loaf pan. 

8. Press some plastic wrap onto the surface of the mixture to prevent ice crystals. 

9. Freeze overnight (or for at least 6 hours.)

* Alternatively, you can try freezing the ice cream without the candy caps and nuts for 1.5 to 2 hours until it reaches a soft-serve consistency, remove the loaf pan from the freezer, swirl the candy caps and nuts in with a butter knife, and then return the covered loaf pan to the freezer to harden.