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Celeriac ice cream

added by River Cottage Christmas! 10th December 2011
at 10:47

This recipe features in the River Cottage Christmas special as seen on Channel 4, December 2011. The recipe is an variation of the pea and mint ice cream taken from Hugh's River Cottage Veg Every Day! Available here: http://astore.amazon.co.uk/rivecott-21/detail/1408812126

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Prep time

30 mins

Cook Time

until set

Servings

Ingredients

300g Celeriac, peeled and cubed
500ml Milk
8 Egg yolks
150g Caster sugar
300ml Double cream

ice cream, Celeriac

Directions

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.

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