1. 600g Acorn Dairy milk
  2. 50g Acorn Dairy cream
  3. 50g Milk powder
  4. 45g Wensleydale egg yolks
  5. 130g Sugar
  6. 3g Ice cream stabiliser
  7. 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  

Recipes from The Walled Garden

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