Every Thursday on the Good Food blog we share a recipe from our archives. Barbara Kafka, author of Vegetable Love, first shared this recipe for Parsnip Ice Cream with us on March 25, 2006.
Keep reading for the full recipe…
Parsnip Ice Cream
Makes 1 1/2 quarts
2 1/4 lbs 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.