River Cottage

Cook celeriac in milk until tender, puree the celeriac until very smooth. Measure 300ml of puree.

Whisk eggs and sugar together and pour hot puree over the eggs whisking as you go. Pour back into a clean saucepan and cook stirring continuously until thickened. Pour the mixture into a clean bowl and add the cream, whisk to mix and leave to cool. Once completely cool pour into an ice cream machine and churn until set.