Parsnip and truffle ice cream

Method

1. Simmer the parsnips in the milk until soft. Drain, and reserve any cooking liquor. Puree the parsnips till smooth.

2. Bring the cream, vanilla pods and any left over parsnip liquor to the simmering point.

3. Whisk the egg yolks, sugar and glucose until pale and creamy.

4. Pour the hot cream through a sieve on to the egg yolk mixture, whisking continuously. Return the custard to a clean saucepan and cook over a low heat, stirring all the time, until the mixture coats the back of the spoon.

5. Pour the custard into a stainless steel bowl, set over an ice bath, and leave to cool.

6. Whisk in the parsnip puree, crème fraiche and truffle oil. Cool, and churn in an ice cream machine until set. You can also freeze the ice cream in the freezer - remember to give it a good beat every 30 minutes to break up any ice crystals.

7. This ice cream is best made at least 1 hour before you need it, but is ideally eaten within 24 hours. For a dressy finish, decorate with spun sugar.
Parsnip ice cream goes well with artichoke and lemon thyme crème brulee

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Ingredients

500g Parsnips, diced
300ml Milk
200ml double cream
2 vanilla pods
5 egg yolks
80g caster sugar
50g liquid glucose
125ml crème fraîche
2 tsp white truffle oil
spun Sugar, for decoration, optional

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