Barbara Kafka

Parsnip Ice Cream

(from Vegetable Love, page 198) 

There aren't a million vegetable desserts. The sweetness of parsnips  lends itself to one that I like and that surprise guests. 

Try also the Carrot Honey Ice Cream (page 192) infused with the flavor of honey and Chinese five-spice powder. Those who prefer a non-dairy alternative should make the Carrot Sorbet (page 193). It's extraordinarily beautiful in color and pairs the natural sweetness of carrots with fresh ginger and lemon juice as a counterbalance. 


2 1/4 pounds 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. Purée until very smooth. Transfer the mixture to a metal bowl. Chill, covered, for 2 hours, or until cold.

Churn the parnip mixture in an ice cream maker according to manufacturer's instructions, for about 25 minutes. Transfer to a container and store in the freezer.

Makes  1 1/2 quarts

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