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The best thing to pair and share with Ice Cream Trio
Ingredients
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Honey Parsnip Ice Cream
Lemon Rosemary Ice Cream
Hazelnut Fudge Ice Cream
Method
Honey Parsnip Ice Cream
Prepare the Parsnips
Peel and chop the parsnips into small pieces. Boil them in a pot of water for about 10-15 minutes until soft.
Blend the Mixture
Drain the parsnips and blend them in a food processor until smooth. Add honey, heavy cream, whole milk, vanilla extract, and a pinch of salt. Blend until well combined.
Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours or until completely chilled.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Lemon Rosemary Ice Cream
Mix Ingredients
In a bowl, whisk together heavy cream, whole milk, sugar, lemon zest, finely chopped rosemary, and a pinch of salt until the sugar is dissolved.
Chill the Mixture
Cover and refrigerate the mixture for at least 1-2 hours until well chilled.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Hazelnut Fudge Ice Cream
Prepare the Base
In a bowl, mix together heavy cream, whole milk, sugar, cocoa powder, vanilla extract, and a pinch of salt until well combined.
Add Hazelnuts
Stir in the toasted and chopped hazelnuts into the mixture.
Chill the Mixture
Cover and refrigerate the mixture for at least 1-2 hours until well chilled.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.