An unexpected combination that tastes like summer in the garden.
Earthy green asparagus might not be the first thing you’d expect to find folded into a silky ice cream base, but that’s exactly why it works so beautifully. Blended into a rich custard with vanilla and just a squeeze of lemon, it becomes something delicate, fresh and almost floral.
Served with strawberries left to macerate in lemon juice and icing sugar until wonderfully syrupy, plus a scattering of toasted flaked almonds for crunch, it’s a dessert that feels both comforting and completely unexpected.
Ingredients
For the Asparagus ice cream:
- 250g whole milk
- 100g double cream
- 75g caster sugar
- 100g egg yolks
- 75g trimoline
- 250g blanched asparagus
- 1tsp vanilla
- Lemon juice
For the Strawberries:
- Strawberries
- Lemon juice
- Icing sugar
Method
For the Ice Cream...
Bring cream milk and trimoline to a boil,
Whisk eggs and sugar together then pour the hot milk mixture in whisking all together to temper the eggs, return to a low heat, whisking util you reach 82°c.
In a blender place the ice-cream base and asparagus, blitz until smooth then pass through a sieve, add lemon juice to desired taste. Chill then freeze overnight until churning in the morning
For the Strawberries...
Wash and cut strawberries in a mix of halves and quarters. Sprinkle with icing sugar and lemon juice to your desired taste and them allow to marinade for about an hour. This allows all the lovely juices to come out.
Serve at room temp, with some toasted flaked almonds
Come see our strawberries and asparagus growing in the Kitchen Garden or take a peek at our pudding menu...
