This is an unusual use for an underutilized vegetable. Parsnips are naturally sweet and flavorful, with a delicate earthy flavor. This ice cream was originally developed as part of a caviar dish with sake-cured steelhead trout roe, nasturtium leaves, and fruit leather made from tart cherries. Its creamy color makes people think of vanilla or sweet cream, but once they taste it they are caught, intrigued by the unusual flavor, and they often make a game out of guessing what flavor it is. The caviar dish was a great success, and since then we’ve paired the ice cream with strawberry pie, chocolate tarts, and rhubarb crumble. It goes almost anywhere vanilla ice cream does and adds an extra layer of flavor and an element of surprise.

　　

Ingredients

makes about 1 quart

　　12 ounces/340 grams parsnips, peeled and sliced

　　3/4 teaspoon/4.5 grams fine sea salt

　　6 tablespoons/80 grams agave nectar

　　4 tablespoons plus 1 teaspoon/120 grams liquid glucose (see Sources, page 309)

　　1 3/4 cups/455 grams half-and-half

　　

Step 1

Combine the parsnips, salt, agave nectar, glucose, and half-and-half in a heavy-bottomed pot set over medium heat. Bring the mixture to a simmer and cook until the parsnips are tender, about 30 minutes.

　　

Step 2

Pour the mixture into a blender and puree until smooth. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and refrigerate. Let the base rest overnight to let the flavors mature.

　　

Step 3

The next day, churn the base in an ice cream maker according to the manufacturer’s instructions.

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