Parsnip Ice Cream

1. 1

   Combine the parsnips, salt, agave nectar, glucose, and half-and-half in a heavy-bottomed pot set over medium heat.

2. 2

   Bring the mixture to a simmer and cook until the parsnips are tender, about 30 minutes.

3. 3

   Pour the mixture into a blender and puree until smooth.

4. 4

   Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool.

5. 5

   Transfer the base to an airtight container and refrigerate.

6. 6

   Let the base rest overnight to let the flavors mature.

7. 7

   The next day, churn the base in an ice cream maker according to the manufacturers instructions.

No additional tips available.