Vegetable ice cream in many flavours
Ingredients
- 300 g smooth vegetable puree
- 500 ml whipping cream
- a pinch of salt
- 3 eggs
- 2 yolks
- 30 g caster sugar
Method
- Line a loaf tin with cling film.
- Whip the cream with a pinch of salt, put in the fridge until needed. Whisk the eggs and yolks with the sugar (over a hot water bath, a ‘bain marie’) until you have a pale and creamy mix, thick enough to coat a spoon. Remove from the water bath and continue whisking until cooled. Then add the whipped cream and the vegetable puree, mix everything carefully. Pour mixture into lined loaf tin, cover with cling film and freeze for several hours. Move from freezer to fridge for about 30 minutes to one hour before serving.
Variations
This works well for cooked carrots, cauliflower, parsnips, pumpkin, broccoli, green peas.