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 delicate greens.

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

Directions

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.

Source: http://www.thestar.com/living/article/427941