Gelato is the truly ethereal version of ice cream that originates in Italy. Most important to a gelato is to start with a good base and to finish with low-speed churning that incorporates as little air as possible.
There are two standard gelato bases, white and yellow. The white base is made without eggs, the yellow with. Precise proportions vary from maker to maker, however. Here is the white gelato base I use.
White Gelato Base
1½ cup/12 oz./340g whole milk
1½ cup/12 oz./340g heavy cream
½ cup/3.5 oz./100g granulated sugar
½ cup/6 oz./170g honey or glucose
Mix together in a saucepan over medium-low heat and bring to 176-180°F/80-82°C, stirring frequently. Infuse with flavorings for 30 minutes, covered. Strain into a stainless steel bowl in an ice bath, then refrigerate overnight. Process in a gelato or ice cream maker according to the manufacturer's directions.
Glucose tastes neutral, honey tastes like honey. If the flavoring you intend to use will be masked by or conflict with honey, use glucose.
If you aren't familiar with candy cap mushrooms, read my first post on this mushroom. To make candy cap gelato, I used about ¼ ounce/7 grams dried candy cap mushrooms and ¼ teaspoon cinnamon to infuse my white gelato base made with honey.
On the palate, it begins with a slightly fungal honey nose, then the candy caps spring to life. This year there is a strong maple syrup-butterscotch blend. The taste of honey lingers on the palate. The deep, rich flavor of the candy caps really shines in gelato.