Asparagus Ice Cream
Ingredients
- 1 ½ lb fresh asparagus, washed, sliced ¼ inch thick
- 6 cups milk
- 2 cups heavy cream
- 2 ¼ cup sugar
- 24 yolks
- 1T Vanilla Extract
- Pinch of salt
Directions
- Combine 2 cups of milk and all sugar and heat to dissolve sugar. Add balance of milk and sliced asparagus. Puree with hand blender, add heavy cream and vanilla and bring to 180 degrees. Check for bright green color and pronounced asparagus flavor. Pass mixture through strainer, return to heat, and make anglaise-pass through fine meshed strainer, cool. Spin.
