Gastronomixs

Jerusalem artichoke ice cream

A basic ice cream preparation, which is enriched with Jerusalem artichoke puree. This makes it interesting in sweet dishes, but also, e.g. with a cold starter.

Creatie van Willem Nuijten, restaurant Noble*, 's-Hertogenbosch, the Netherlands.

Recipe for 1200 milliliter.

Jerusalem artichoke ice cream

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Ingredients

250

g

milk

250

g

whipping cream

200

g

sugar

150

ml

egg yolks

1

tsp

cortina (stabilizer)

400

g

Jerusalem artichoke purée

Preparation method

  • Blend together all the ingredients except the Jerusalem artichoke purée in a thermoblender at 80°C. Or cook under constant stirring in a pan on the stove.
  • Mix in the purée and fill a Pacojet cup.
  • Freeze the cups.
  • Turn to ice with the pacojet. 

Serving suggestions

  • In a composition with, e.g. tonka bean, white chocolate and citrus, for example.
  • In a composition with, e.g. red fruit, chili and yoghurt. 
  • In a composition with, e.g. cauliflower, garam masala and artichoke 

 

 
 
Like ice cream in a composition with, for example, red fruit, chili and yogurt.

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