Saturday, 25 June 2016

Asparagus Almond Ice Cream

To celebrate this years ending asparagus season I made some ice cream.

I found this recipe in a newspaper and thought, why not. I made caramelized asparagus as a sweet treat before and that was amazing, so making ice cream was not putting me off.

300 g white asparagus
50 g chopped peeled almonds
320 ml double cream
50 ml water
1 tsp salt
2 tbsp sugar + 3 tbsp sugar
1/2 tsp rose syrup
3 egg yolks

Peel the asparagus and chop it into 2 cm pieces.
Use a small pot and add  180 ml double cream and the water, sugar and salt and heat it up.
Add the asparagus and the almonds and let it cook on low heat for 10 minutes.
Pour it into a blender and give it a very good blitz and pour it through a fine sieve.
Beat the egg yolks with the 3 tbsp sugar and add the warm liquid, bring back into the pot and stir it constantly and let it thicken until you can draw a line on the back of a spoon.
Cool it down in a bowl with cold water and add the rest of the double cream and the rose water.

Freeze it or pour it into a ice cream maker.

Serve with a strawberry couli.

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