Fiddlehead ice cream
Recipe for Fiddlehead ice cream. Here's a decadent recipe that was published in the Toronto Star in May 2008 and is an unusual take on these…
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
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