Asparagus ice cream
Votes: 1
Time: 50 min plus freezing time
Complexity: easily
Quantity: 500 ml.
Complexity: easily
Quantity: 500 ml.
Gourmets will be delighted with this asparagus ice cream. Despite the intricate concept, it's incredibly simple to make; all you need is a special ice cream maker. The more tender tips of the asparagus stalks are blanched and blended with custard. The mixture is then strained and churned in an ice cream maker. The ice cream is served soft, acquiring a pleasant greenish hue and an asparagus flavor that's slightly unusual, yet wonderful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg. asparagus
- 6 large egg yolks
- 1/4 - 0.5 cup sugar
- 1 and 1/3 cups whole milk
- 1/4 cup heavy cream
We recommend
Cooking the dish according to the recipe:
- Trim 2-3 inches (5-7 cm) of the tops from each asparagus spear; set the bottoms aside for another use.
- Fill a large bowl with ice water. Bring a saucepan of salted water to a boil. Add the asparagus tips and cook until bright green, 2-3 minutes. Drain and transfer the asparagus to the ice water, then drain well and transfer to a blender.
- In a medium bowl, whisk the egg yolks with the sugar. In a saucepan over medium heat, heat the milk and cream until it comes to a boil. Remove from the heat and gradually whisk in the yolk mixture, whisking constantly. Return the pan to the heat and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and a thermometer registers 165°F (76°C), about 10 minutes (the custard should not boil).
- Pour the custard into a blender with the asparagus and blend until smooth, 1-2 minutes. Cool completely, then strain through a fine sieve.
- Freeze the asparagus custard in an ice cream maker according to the manufacturer's instructions. Using two spoons, scoop the ice cream into an oval shape.
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