Asparagus Ice Cream blends the subtle earthiness of asparagus with the richness of mascarpone and the crunch of crushed almonds. It’s a unique and refreshing treat that’s perfect for adventurous food lovers and a great way to celebrate asparagus.
Author:Amanda MacArthur
Prep Time:15 minutes
Chill Time:2 hours
Cook Time:4 Hours to Freeze
Total Time:6 hours 15 minutes
Yield:6 servings 1x
Ingredients
Scale
Asparagus Milk Mixture:
¾ cup sugar
1 cup milk
1 pound white or green asparagus, peeled and woody ends removed
Cream Mixture:
3 cups heavy whipping cream
1 cup mascarpone cheese (or cream cheese)
¾ cup sugar
3 tablespoons maple syrup
1/2 cup crushed almonds
Instructions
Prepare the Almonds:
Toast the almonds in a dry skillet until fragrant and golden. Set aside.
Prepare the Asparagus Milk:
In a saucepan, combine the sugar and milk. Bring to a boil. Add the sliced asparagus and cook until tender.
Blend the mixture until smooth. Strain through a cheesecloth or a sieve into a bowl. You can add some pulp if you’d like to keep it in your ice cream for posterity. Refrigerate until completely chilled (may take a few hours).
Whip the Cream Mixture:
In a large bowl, mix the cream, mascarpone, sugar, and maple syrup until stiff peaks form. Using a stand mixer will be helpful if you have one.
Gently fold the chilled asparagus milk into the whipped cream mixture along with the toasted almonds.
Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours.
If frozen for over 24 hours, let soften slightly before scooping.
