Yes, parsnip ice cream is real — and once you taste it, you’ll wonder why we ever stopped at vanilla. Roasting ForYou® parsnips brings out their natural sweetness and a deep, almost-caramel flavor that pairs beautifully with maple syrup and warm ginger. This is the dessert you make when you want to surprise someone at the holiday table.
- 6 oz peeled parsnips, halved lengthwise and cut into about 3″ lengths
- 1 tsp. canola oil
- 1/4 tsp. kosher salt
- 1 and 3/4 C. whole milk
- 1 and 1/4 C. heavy cream
- 2/3 C. sugar
- 6 T. pure maple syrup
- 4 egg yolks
- 1 oz/about 3 T. chopped candied ginger (“Ginger People” brand, crystalized ginger bits)
1. Pre-heat oven to 400°F. Toss parsnips with oil and salt and roast 20 minutes, until lightly golden and soft.
2. Meanwhile, cover candied ginger with hot water and let sit 10 minutes. Drain and transfer ginger to a paper towel to dry.
3. Roughly chop roasted parsnips, transfer to a medium sauce pot with whole milk, and bring to a simmer. Reduce heat to low, cover, crack lid and cook 10 minutes, or until soft. Cool slightly, then transfer milk and parsnips to a blender and puree until smooth.
4. Transfer back to pot and add cream, 1/3 cup sugar and maple syrup. Place over medium heat and bring to a simmer, stirring occasionally, then remove from heat.
5. Meanwhile, whisk egg yolks and remaining 1/3 cup sugar together in a medium bowl for about 1 minute.
6. Slowly pour the hot cream mixture into the egg yolks while whisking constantly, then pour back into the pot. Cook custard over low heat, stirring the bottom constantly with a rubber spatula or flat wooden spoon, until mixture thickens slightly, 3-5 minutes. Do not let custard exceed 170 degrees.
7. Transfer to a metal bowl and set that bowl in a larger bowl of ice water. Stir custard until cold. Strain custard through a fine mesh strainer, stir in candied ginger, and transfer to an ice cream maker and freeze.
8. Transfer to containers and immediately place in freezer.
