- The Cook's Larder
- Posts
- Jerusalem artichoke ice cream
Hi there!
As promised here is my weird and wonderful Jerusalem artichoke ice cream recipe!
This recipe is great served with crumbles, poached pear or my personal favourite an apple turnover. As a little side note, the hot custard mix is super tasty in its own right, having a nice earthiness to it but not as intense a flavour as the ice cream.
Jerusalem artichoke ice cream
Makes: 10
Time: 1 hour plus cooling & churning
Equipment:
Ingredients:
200g Jerusalem artichoke, peeled, roughly chopped
300g double cream
300g milk
100g caster sugar
1 egg
Instructions:
Preheat oven to 180°C, drizzle Jerusalem artichokes with a little oil and bake in the oven for 30 minutes or until soft.
Place all ingredients in a blender and blend until smooth. In a saucepan on a medium heat, heat the mixture to 82°C, stirring almost constantly. Pour the mixture into a shallow tray and cover it with clingfilm. The clingfilm should be in direct contact with the surface of the custard to prevent a skin from forming. If a skin does form the custard will have to be strained before churning to prevent lumps in the final ice cream.
Once cool, churn in an ice cream maker until the mixture is stiff, about 20 minutes. Transfer to a lidded container and place in the freezer for 2 hours before use.
Place ice cream in the fridge for 30 minutes to soften before serving.
Download recipe here
Thanks for reading. Please share The Cook’s Newsletter with family and friends. We’d also love to see your creations! Use #thecooksnewsletter on your socials and don’t forget to share your thoughts in the comments section!
The Cook’s Newsletter is a reader-supported publication. To receive new posts and support my work, please consider becoming a free or paid subscriber.
Happy cooking!
Stu
Reply