Ok so this sounds a little kooky.
Asparagus is obviously quite a unique flavour with its mild earthiness and asparagine.
I like my asparagus with a hollandaise sauce, which is egg yolk based. Now quite a few Ice creams have an egg or custard style base. So ergo a moment of inspiration (read madness)
- 12 spears of ultra fresh green asparagus
- Pinch of fresh Tarragon leaves.
- Pinch of salt
- 750ml full fat milk
- 6 egg yolks
- 100g Caster sugar
- 125ml Single cream
- Trim the woody ends off the Asparagus and discard
- Slice each spear in half and cut into 3/4 inch chunks
- Pop the milk, cream and tarragon in a Saucepan and gently heat
- Add the chopped asparagus and a pinch of salt to the saucepan and gently heat through until the Asparagus has softened- Be careful not to over boil the cream mix, stir it occasionally.
- Meanwhile put the egg yolks and sugar in a mixer with a whisk attachment and whisk until creamy and slightly airy.
- Once the asparagus has cooked sieve the asparagus out (and if you have one) juice the asparagus keeping only the extract. If not whizz the asparagus in a blender and pass back through the sieve to get the juice.
- On a Medium Heat pour in the whisked egg yolks and sugar, into the cream whisking to combine until the mixture coats the back of a spoon and the egg is cooked it should be a custard consistency.
- Add the asparagus extract, and give it a taste to check the seasoning.
- Pour through a sieve into a bowl and cover in cling film and chill.
- Once cold pour into an ice cream maker and churn until frozen.
- Freeze in a container
- Take out of freezer 10 mins before use to allow it to soften.
Enjoy with meringues (made from the leftover egg whites), a physalis garnish, and maybe try crystallizing some asparagus tips