|36||fresh fiddleheads, cleaned and trimmed|
|2 cups||18 percent cream, divided|
|2 cups||35 percent cream|
|3/4 cup||granulated sugar|
Boil fiddleheads five minutes over high heat, drain well.
Add fiddleheads and 1 cup 18 percent cream to blender and mix until smooth.
Heat fiddlehead cream mixture 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 frozen for at least 24 hours. Process for 20 to 30 minutes. Transfer to plastic container and freeze to desired consistency.