Parsnip Ice Cream

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Parsnip Ice Cream

2-1/4 pounds parsnips, peeled, trimmed and cut into 1/4-inch dice

(about 6 cups)

1-1/2 cups milk

2/3 cup sugar

1 cup heavy cream

 

 

 

 

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan.

Bring to a boil over medium heat. Reduce the heat to a simmer. Cover

and cook, stirring occasionally, for 20 minutes, or until the parsnips

are very tender.

 

Put the parsnips, cooking liquid, the remaining 1/2 cup milk and heavy

cream in a blender. Puree until very smooth. Transfer the mixture to a

metal bowl. Chill, covered, for 2 hours, or until cold.

 

Churn the parsnip mixture in an ice cream maker according to

manufacturer's instructions, for about 25 minutes. Transfer to a

container and store in the freezer.

 

Makes 1-1/2 quarts

 

Author: Vegetable Love by Barbara Kafka. Published by Artisan, a

division of Workman Publishing, Inc., New York. © 2005 by Barbara

Kafka.

Source: SplendidTable.org

Formatted by Chupa Babi in MC: 12.22.06

 

AuthorNote: I know, I'm pushing it; but sometimes when I do, there is

a good outcome. Try it. It is wonderful, if unconventional.

 

 

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