Here's a decadent recipe that was published in the Toronto Star in May 2008 and is an unusual take on these delicate greens.
|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.
Fiddleheads, also called crosiers, are the young unfurled leaves of the ostrich fern (matteuccia struthiopteris) that grow beside riverbanks and streams. With a growing season that lasts only a few weeks in late April and early May, fiddleheads are considered one of the first treasures of spring, making them a rare but popular delicacy.
Here's a decadent recipe that was published in the Toronto Star in May 2008 and is an unusual…
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