Parsley Ice Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 ml long-life milk, low in fat
- 450 ml cream
- 2 egg (s)
- 260 g suar
- 50 g parsley, fresh
- 0.25 ¼ lemon (n)
Print Recipe
Pin Recipe Instructions
- Gently heat 200 ml of the milk, e.g., in the microwave. Put the parsley in the warm milk, immerse it completely and let it steep for 10 minutes.
- Finely chop the parsley with the milk in a blender. Note: A blender is not so good here, as the parsley likes to clog it.
- Put the milk and cream in a saucepan and stir in the parsley milk. Squeeze the lemon and add the juice. Beat eggs and sugar together until frothy and add. Thicken the mixture a little on the stove. Attention: The mixture must never be warmer than 60 ° C. If in doubt, use a kitchen thermo!
- Cool the mixture in the refrigerator to at least 5 ° C. Then prepare the ice cream in the ice cream machine according to the instructions.
- Parsley ice cream sounds a bit strange, but it tastes very different from what you imagine. It has something like sweet fairground ice cream with a refreshing note and is therefore very popular with star chefs.
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