Parsnip Ice Cream

• 300 ml full cream milk
• 300 g parsnips – peeled and chopped
• ½

Prepare an ice bath.

Bring the milk to the boil with the parsnips and vanilla pod, simmer for 5 minutes. Remove from the heat and leave to infuse for 2 hours.

In a separate bowl, mix the egg yolks and castor sugar together. Strain the parsnip milk, measuring 240 ml for this recipe.<