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
Heat the milk and cream to just before boiling point. Whisk the heated milk and cream into the egg yolk mix in a steady stream. Transfer the mix to a pot and cook on a low heat until it reaches 80°C.
Strain over the prepared ice bath, making sure that the custard has cooled down. Churn the mixture in an ice cream machine. Store at –10°C in the freezer.
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