Fiddlehead ice cream

Desserts, Snacks.
Here's a decadent recipe that was published in the Toronto Star in May 2008 and is an unusual take on these delicate greens.

Fiddlehead ice cream


Quantity Ingredients
36 fresh fiddleheads, cleaned and trimmed
2 cups 18 percent cream, divided
2 cups 35 percent cream
3/4 cup granulated sugar
3/4 tsp vanilla


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.