I love coming up with different ice-cream flavours to try out. Today we make parsnip ice cream to do a taste test on how it pairs up with a ginger and fig sticky toffee. You’ll need,

– 327g milk

– 371g cream

– 140g sugar

– 2 parsnips

– 25g milk powder

-170g pasteurised sugared egg yolk

– Vanilla to taste