Ingredients:
300ml Whole Milk
50g Caster Sugar
50g Dextrose
100g ProCreamer 100 Cold
55g Glycerine
650g Fresh Mushrooms of Choice
1g Maldon Salt
50ml Extra Virgin Olive Oil
1g Ground White Pepper
Method:
Gently cook mushrooms in olive oil and season with salt and pepper, put to one side. Ceps are best used raw
Mix milk, sugar, dextrose, ProCreamer 100 and glycerine together in a thick bottom pan and bring to the boil. Add mushrooms and allow to cool
leave in fridge for 24 hours
Place the mixture into an ice cream machine and churn until frozen. Place in a freezer and leave for 24 hours