The Great Parsnip Ice Cream Debate!

So, we served Parsnip ice cream at our gala dinner in January. The team at Event magazine weren’t so sure, but what’s wrong with being a little adventurous once in a while? It certainly got people talking and we received many a compliment on the night.

Why not try it for yourself? We’re so confident you’ll like it that we’ll even throw in the parsnips for free!

Ingredients

325grams parsnips, roughly chopped removing stalk
500ml milk
75ml double cream
5 egg yolks
100g caster sugar

Method

Place the parsnips, milk and cream in the saucepan, put on the lid and bring to the boil over a medium heat. Gently cook the parsnips until they are tender. Drain through a fine sieve over a bowl and keep the milk and cream. Place the parsnips in a liquidiser and blend until smooth.

Next, combine the egg yolks and sugar together in a bowl, gradually add in the reserved milk and cream, whisking continuously. Once the mixture is well incorporated, return it to the saucepan and cook gently over a low heat, stirring continuously until the mixture resembles the consistency of pouring cream do not boil. Remove from the heat, add the parsnip puree and mix thoroughly.

Place the mixture into an ice-cream machine, and churn according to the manufactures instructions. If you do not have an ice cream machine, place the mixture in the freezer, taking it out every 30 minutes to stir.

The ice cream is ready when it holds its shape after scooping. Once it is ready, store in a covered container in the freezer until needed.

Best made the day before.