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Duration:
20 mins
Servings:
n/a
Level:
Advanced
This distinctive ice cream has been a longtime favorite in our restaurants, first debuting during the ACF Chef of the Year competition, where Chef Rosendale secured the win with this very recipe.
The ice cream’s exceptionally smooth, velvety texture is elevated by using a Pacojet, though it can also be prepared successfully with a traditional ice cream maker. Its refined flavor and silky consistency make it a standout addition to any dessert course, just as it did in competition.
Part 1:
Asparagus Purée
Step 1
Add sliced asparagus to a large saucepan. Add milk, and simmer until the asparagus is soft. Strain the asparagus and reserve the cooking milk for the milk called for in the recipe. You should have about 35 ounces of "asparagus milk."
Step 2
While still warm, add the asparagus to the blender and process until silky smooth.
Part 2:
Ice Cream
Step 1
Blend all ingredients in a Vitamix blender for about 30 seconds on medium; make sure ingredients are evenly distributed. The mixture can be warm but it should not be hot.
Step 2
Place ice cream base in a stainless steel bowl. Place in a vacuum chamber and vacuum for one cycle. Be sure to stop the vacuum process before the liquid escapes from the bowl. This mix will be the "asparagus ice cream base."
Step 3
Vacuum pack the asparagus ice cream base, then cook sous vide at 84 degrees C (183 F) for 2 hours. Move the bag around halfway through the cooking time.
Step 4
Once the asparagus ice cream base has cooked, you may either run it through a traditional ice cream machine or you may use a Pacojet.
The next day, Pacotize the ice cream about 30 minutes before serving.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
