Here is our recipe for parsnip ice cream
958 g 1/2 and 1/2
600g peeled and chopped parsnips
252g light agave syrup
1/4 grated tonka bean
Cook all the ingredients together over a low flame until the parsnips are tender and falling apart. Cool the mixture in a bowl over an ice bath. Puree the cold mixture in a blender and strain through a fine mesh strainer. Freeze the mixture in an ice cream maker or in a Paco Jet canister to be shaved to order. This ice cream finds a balance between savory and sweet. While we used it with smoked sea trout roe it will work equally well with a chocolate cake or a tart cherry financier.