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Roasted Parsnip, Ginger & Maple Ice Cream

Makes: 4 1/2 Cups



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 cups whole milk
1 and 1/4 cups heavy cream
2/3 cup sugar
6 Tbsp. pure maple syrup
4 egg yolks
1 oz/about 3 Tbsp chopped candied ginger (“Ginger People” brand, crystalized ginger bits)


1. Pre-heat oven to 400 degrees. 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.
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