Mark Diacono

Pear & parsnip ice cream

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000A Year at Otter Farm
A Year at Otter Farm

By Mark Diacono

Published 2014

  • About

I know it’s cold out there, but I still want ice cream in winter and this one somehow manages to be warming, even fresh from the freezer. By all means, add a little cinnamon and/or cloves if you like, but make it without first - it’s subtle yet distinctive as it is.

Ingredients

  • 1 vanilla pod
  • 500 ml milk
  • 300 g parsnips

Method

Split the vanilla pod lengthways, tease out the seeds and set aside. Put the milk and vanilla pod into a pan and slowly bring up to a gentle simmer.

Meanwhile, peel the parsnips and cut into cubes. Add to the vanilla milk and simmer until tender.

While the parsnips are cooking, halve, core and peel the pear. Whisk the egg yolks and sugar together in a bowl until creamy.