Richmond Farms Parsnips and Toffee Ice Cream
Parsnips can be used in all sorts of recipes. To give you an idea of the possibilities, here is a quick and delicious recipe for a adventurous ice cream.
- 250g sugar
- 125g butter
- 250g sliced peeled Richmond Farms parsnips
- 1litre of semi skimmed milk
- 3 egg yolks
Bring the sugar to a dark caramel, add the butter and stir to make toffee, add the parsnips and cook until soft, add the milk and bring to the boil, blend until smooth, pour onto the egg yolks and whisk together, heat the mixture to 70˚c and pass through a sieve in to a clean pan, cool down mixture and add to ice cream machine and churn until ice cream is achieved.
If you don’t have an ice cream machine, place in your freezer in a shallow tray and stir every 25 minutes until frozen but ice cream texture.
At Alimentum we serve this dish as a palate cleanser before dessert with fresh pressed apple juice, pickled apple, apple caramel and green apple skin oil, but this ice cream would also work with chocolate desserts.