Ingredients
- 600g Acorn Dairy milk
- 50g Acorn Dairy cream
- 50g Milk powder
- 45g Wensleydale egg yolks
- 130g Sugar
- 3g Ice cream stabiliser
- 125g Parsnip leaf – rough chopped
Parsnip Leaf Ice Cream
• Bring milk & cream to a light boil with the parsnip leaf
• Blend with a hand blender and then pass through a fine sieve
• Place all other ingredients into a mixing bowl and then slowly whisk the hot milk over the egg mix
• Over a bain marie continue to whisk the mix until it reaches 82°c – check this using a probe
• Then cool the mix
• Place into an ice cream churner until frozen or freeze in an ice cube tray and once frozen blend in a food processor