Artichoke Ice Cream

Preparation info

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By James Viles

Published 2016

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  • 450 g (1 lb) Jerusalem artichokes (sunchokes), peeled and sliced
  • 1.5 litres (


Simmer the Jerusalem artichokes in the milk until softened. Add the cream, sugar and salt and heat to 58°C (136°F). Purée the mixture and then leave to cool in the fridge. Transfer to an ice-cream machine and churn until frozen.

If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twi