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    Home / Desserts / Ice Cream & Frozen Treats

    Mugolio (pine cone bud extract) Ice Cream

    Published Sep 28, 2009

    Jump to Recipe Print Recipe

    mugolio extract being poured onto ice cream

    I purchased a tiny bottle of Mugolio, or pine cone bud extract, over a year ago at Avedano's meat market in Bernal Heights. Imagine licking fresh maple syrup while standing in the middle of a fragrant pine forest, and you have a vague notion of what Mugolio tastes like. But trying to describe Mugolio's ambrosial flavor is like trying to dance about a huckleberry-pear gallette. The curious can order it through Amazon, but I got my bottle for a lower price at Avedano's, plus they let me taste it first, and gave me a sample of house-made beef stew to boot. Suck on that, Amazon.

    Mugolio is heavenly with fresh goat cheese and ripe figs or pears, or drizzled sparingly over buckwheat crepes or huckleberry sourdough pancakes. But the Mugolio wanted to get more out of life.

    Mugolio: Make me into ice cream.
    Me: No way, you're too expensive. What am I, made of money?
    Mugolio (sweetly): Come on, I'm so strong. You wouldn't need much of me.
    Me: I don't know. I'll think about it.
    Mugolio (accusatory): You said that last year. I'm not getting any fresher. Besides, it would go perfectly with all those huckleberry desserts you've been dreaming about.
    Me: Agh, get out of my head, Mugolio!
    Mugolio (wheedling): If you really loved me...

    So I caved. I made a plain ice cream base and added the mugolio teaspoonful by teaspoonful until it tasted assertive, but not overly strong, four teaspoons in total. Then I made a huckleberry-pear gallette to eat it with, using my recipe for sourdough pate brisée. I'm happy, Jay's happy, and the Mugolio is happy, for now. We'll see what it askes me to do next, like standing on my head, or making a goat's milk and Mugolio panna cotta, or some such nonsense. Here's the ice cream recipe.

    shot of mugolio in a container

    For more ice cream recipes:

    • Maple Sugar Ice Cream
    • Coffee Halva Chocolate Chip Ice Cream
    • Bourbon Apple Crisp Ice Cream
    • Crème Fraîche Ice Cream

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this mugolio ice cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    ice cream in a bowl
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    Mugolio Ice Cream

    Print Recipe Pin Recipe
    This makes a deliciously dense, rich ice cream, my favorite base recipe for any flavor.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Chilling time: 4 hours
    Total: 30 minutes
    Servings: 8 servings (3 cups).

    Ingredients

    • 1 1/2 cups heavy cream
    • 3/4 cup milk
    • 4 or 5 egg yolks
    • 1/2 cup sugar
    • pinch of salt
    • 1 Tablespoon plus 1 teaspoon Mugolio (pine cone bud extract; see above)

    Instructions

    • Place the cold cream in a quart sized container and place a fine mesh strainer over it.
    • In a small saucepan, heat the milk over medium heat until small it is hot and gently steaming.
    • Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt. Secure the bowl with a damp towel, and gradually temper in the hot milk. Return the mixture to the saucepan and cook over medium low heat, stirring constantly with a heatproof rubber spatula, until the mixture just starts to coat the bottom of the pan with a thin film, 170º. Immediately pour the mixture through the strainer into the cream. Whisk in the Mugolio until thoroughly combined.
    • Chill the mixture at least four hours, or up to a couple of days. Churn in an ice cream maker.

    Notes

    Serve Mugolio ice cream plain, drizzled with more Mugolio, or with warm, fruited desserts, such as apple, pear, quince, fig, huckleberry or blackberry, or any combination thereof.
    This makes a deliciously dense, rich ice cream, my favorite base recipe for any flavor. For vanilla, omit the Mugolio, and add 1/2 a vanilla bean to the milk while you heat it. Let it steep 20 minutes or more, then proceed with the recipe, leaving the bean in the mixture while it chills.
     
    Nutritional values are based on one cup.

    Nutrition

    Calories: 654kcalCarbohydrates: 40gProtein: 8gFat: 52gSaturated Fat: 30gCholesterol: 429mgSodium: 92mgPotassium: 195mgSugar: 36gVitamin A: 2195IUVitamin C: 0.7mgCalcium: 177mgIron: 0.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    top down shot of ice cream in a bowl

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Judi Castille says

      July 04, 2016 at 12:43 pm

      It's a lovely syrup. We make this back in Europe. Have a look at our website below - Ion Syrup.

      Our blog gives lots of ideas too.

      Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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