Ingredients

  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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