Horseradish Ice Cream

Preparation info
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By Sat Bains

Published 2012

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For the Horseradish Ice Cream

  • 65 ml semi-skimmed milk
  • 110 ml double cream
  • 60


In a pan whisk together the milk, cream, glucose, vinegar and egg yolk. Bring up to 86°C. Take off the heat and add the horseradish to taste. Season with a little salt. Pass through a chinoise into a bowl over an ice bath and allow to cool. When the mixture is cold and thick, transfer to a plastic container and freeze.

When frozen remove from the freezer and cut into 10 even-sized oblon