 |
|
|
|
|
|
|
Parsnip Ice Cream
From Vegetable Love by Barbara Kafka. Published by Artisan, a division of Workman Publishing, Inc., New York. © 2005 by Barbara Kafka. Used with permission.
Makes 1-1/2 quarts
I know, I'm pushing it; but sometimes when I do, there is a good outcome. Try it. It is wonderful, if unconventional.
- 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.
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »
The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More