Makes 1-1/2 quarts
3 hours prep, 3 hours total
I know, I'm pushing it; but sometimes when I do, there is a good outcome. Try it. It is wonderful, if unconventional.

  • 2-1/4 pounds parsnips, peeled, trimmed and cut into 1/4-inch dice (about 6 cups)
  • 1-1/2 cups milk
  • 2/3 cup sugar
  • 1 cup heavy cream

1. Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally, for 20 minutes, or until the parsnips are very tender.

2. Put the parsnips, cooking liquid, the remaining 1/2 cup milk and heavy cream in a blender. Puree until very smooth. Transfer the mixture to a metal bowl. Chill, covered, for 2 hours, or until cold.

3. Churn the parsnip mixture in an ice cream maker according to manufacturer's instructions, for about 25 minutes. Transfer to a container and store in the freezer.

From Vegetable Love by Barbara Kafka. Published by Artisan, a division of Workman Publishing, Inc., New York. © 2005 by Barbara Kafka. Used with permission.