Parsnip Nutmeg Ice Cream
- 1 quart (4 cups) heavy cream
- 2 cups milk
- 1 cup sugar
- 10 egg yolks
- ¾ cup grated parsnips
- 1½ teaspoons salt
- ½ whole nutmeg
- blackberry ripple
- Tools needed are a knife, grater, cutting board, pot, bowl, whisk, fine strainer, ice cream machine
- Peel and grate the parsnips. Using a whisk, combine the cream and milk with the sugar, parsnips, grated nutmeg and salt in a medium saucepan. Heat over a moderate temperature on the stovetop.
- Separate your egg yolks into a bowl, reserving your egg whites for another project. Give your yolks a whisk and keep them nearby.
- When your milk-cream mixture is sufficiently hot and steam is beginning to rise off the saucepan, it is time to temper the yolks. Once your yolks have been brought to a compatible temperature, add them into the saucepan with the remaining dairy mixture, making sure to thoroughly incorporate them using the whisk.
- Return the saucepan to the stove top and resume cooking at medium heat, this time stirring the mixture constantly with a heat-resistant spatula until the custard thickens, coating the back of the spatula.
- When your custard is complete, immediately remove it from the heat into the cooling vessel and plunge it into your ice bath. Stir it periodically and when cool enough, press a piece of plastic wrap across the surface of the custard and allow it to finish cooling. Allow your custard to rest in the fridge overnight (at least 8 hours) with the parsnips to sufficiently infuse, and then strain.
- When you are ready to spin, follow the manufacturer’s recommendations for the use of your machine.
- Yields approximately 2½ cups