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Author Notes: Fair warning: this celery ice cream really tastes like celery. It has an herbaceous quality that is not for everyone, I admit, but it's also creamy and smooth and great for a warm spring day. - Cristina Sciarra
Makes 1.5 quarts
- ½ cup sugar, divided
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- a generous pinch of sea salt
- 1 head of celery, leaves included
- 6 large egg yolks
- Roughly chop up the celery, including the leaves. For good measure, crush it up a bit with a mortar and pestle.
- In a medium pot, bring the milk, cream, ¼ cup sugar, salt and celery to a boil, whisking occasionally. Remove it from the heat when it reaches a boil.
- Let it sit for at least 15 minutes, to give the celery a chance to perfume the milk/cream. You can also cover pot and let it sit it in the fridge for a few hours.
- In a separate bowl, mix the egg yolks with the remaining ¼ cup of sugar. Beat energetically for a minute or two, then slowly pour the milk/cream mixture over the yolks, whisking constantly until incorporated. Strain the mixture through a sieve. (To remove any clumps and the celery.)
- Return the strained mixture to the heat on medium-low, stirring occasionally until it starts to thicken. (You are looking for 170F on a candy thermometer, or until it sticks to the back of a spoon.) Strain again.
- Cool the celery ice cream base over an ice bath until it is quite cold.
- Add the ice cream base to an ice cream maker and let it go for about 20 minutes. Serve immediately, or freeze for later use.
- This recipe was entered in the contest for Your Best Celery Recipe
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