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Asparagus ice cream

A creamy asparagus ice cream with a savoury character and the refined spiciness of mace and nutmeg. 

Created by Terence van Lenten, Le Poirier restaurant, Burgh-Haamstede, the Netherlands.

Makes 960 grams.

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Allergens and dietary requirements

  • Nuts
  • Egg
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

as needed
as needed
salt
300
g
asparagus
150
g
almond milk
250
g
cream 35% fat, mascarpone (3:2 ratio)
100
g
sugar
25
g
glucose
125
g
egg yolk
1
g
nutmeg
6
pieces
mace

Scale recipe

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