It’s hard not to enjoy a rich, satisfying bowl of nice hot cream of mushroom soup. But if cold tomatoes are delicious in gazpacho, can cold mushroom soup be delicious, too?
To find out, we started by making a custard base for our ice cream. We warmed 1 cup of whole milk and 1/2 cup sugar in a saucepan. We whisked a bit of this mixture into 3 egg yolks to make the egg yolks warm. Then we added everything back into the saucepan until it began to thicken (about 160 F). Then we mixed in one can of Campbell’s condensed cream of mushroom soup.
Condensed soup always looks a little unwholesome when it’s just out of the can.
We blended the ingredients thoroughly. Then we left the mixture in our refrigerator overnight to chill. The next day we poured it into our ice cream maker and let it churn.
We tasted a little bit straight out of the ice cream maker, but it was still a bit soft, so we put it in the freezer overnight to stiffen.
Credit for this idea goes to Beth’s dad. (Now you can all wonder how she survived to adulthood.)
Alex: *whimpers before even tasting it* Moaning: “Why?! Why was I made to taste that?!” *swigs applejack to remove the taste, then goes for the jelly beans*
Beth: This is so good! It works so well! The rich creaminess of the soup and of ice cream go perfectly together.” *eats three scoops* “Even the frozen chunks of mushroom are perfectly acceptable to me, and I dislike frozen berries in ice cream. I must not eat only mushroom ice cream for dinner… But it’s so good!”
Cheryl: *takes a bite* “That was…” *slips remains of ice cream into trash can* “The mushrooms don’t really work with the sugar. I think the earthiness needs to go with something else. We should try chocolate-dipped mushrooms.”
Yelena: “I’m too scared to even try it.”