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