I am an ice cream fanatic. I eat ice cream by the pint, the spoonful and the scoop. The allure is the rich decadent mouth feel and the variety of flavors and tastes. 
We make all sorts of ice creams and sorbets in our kitchen. In many instances we will make the ice cream and then compose a dish around it. Today we made a parsnip ice cream. The ice cream is smooth, creamy and screams of parsnip. We paired this ice cream with smoked sea trout roe, tart cherries and nasturtium leaves.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Parsnip Ice Cream
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