White Asparagus ice cream

Bjoern Wassmuth

Bjoern Wassmuth

22nd April 2016
Bjoern Wassmuth

White Asparagus ice cream

White Asparagus ice cream


  • White Asparagus ice cream
  • 25 g flour
  • 25 g butter
  • 1000g milk
  • 150g cream
  • 290g sugar
  • 40g honey
  • 70g low fat milk powder
  • 5g salt
  • 400g white asparagus
  • 65g egg yolk
  • Fresh strawberries
  • Sugar to taste and drizzle with Grand Marnier
  • Edible flowers (optional).


Melt the butter in a pot and add the flour.

Add milk, cream, sugar, honey, low fat milk powder and salt

Mix all together and bring to boil.

Peel 400g white asparagus and cut off the woody ends. Cut into small pieces and add the other ingredients. Let simmer until asparagus soft for approx. 15-20min.

Blend all ingredients in a mixer until smooth and add egg yolk.

Take the liquid, strain it and pour into an ice cream machine. At approx. 0 degrees, add the juice of half a lemon. This will help to get a nice creamy ice cream. Continue to freeze in the machine until you reach the ideal texture.

Serve with fresh strawberries. Sweeten with sugar to taste and drizzle with Grand Marnier. Garnish with fresh lemon balm and mint as well as edible flowers (optional).

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