← All recipes

🍰 Creamy Asparagus Ice Cream with Almond Cups

515 kcal · 30 min · 4 servings

Ingredients

• 700 ml heavy cream
• 120 g raw cane sugar
• 1 tbsp lemon juice
• 275 g fresh white asparagus (peeled)
• 3 egg yolks
• 40 ml apple juice
• 60 g spelt whole wheat flour
• 75 g ground almonds
• 1 pinch cinnamon
• 1 small spoon. vanilla powder
• 0.5 tsp organic orange peel
• 75 g butter

Instructions

1. 1. Prepare a large, shallow pot.
2. 2. Add 40 grams of whole cane sugar and the cream to the pot.
3. 3. Bring the mixture to a boil while stirring.
4. 4. Cut the asparagus into small pieces.
5. 5. Add the asparagus pieces to the hot cream.
6. 6. Reduce the heat to the lowest setting.
7. 7. Let the mixture simmer gently for 10 to 15 minutes.
8. 8. Whisk the egg yolks with 40 grams of whole cane sugar and the lemon juice in a separate bowl.
9. 9. Stir until creamy but not foamy.
10. 10. Puree the asparagus cream until smooth.
11. 11. Strain the puree through a fine sieve to remove any coarse bits.
12. 12. Slowly pour the hot asparagus liquid into the egg yolk-sugar mixture while stirring.
13. 13. Pour the entire cream mixture back into the pot.
14. 14. Heat the cream slowly while stirring constantly.
15. 15. Remove the pot from the heat as soon as the cream has thickened slightly.
16. 16. Strain the cream through a fine sieve again if necessary.
17. 17. Let the cream cool down and chill it.
18. 18. Stir the apple juice into the cooled cream.
19. 19. Choose your freezing method: either in an ice cream maker or in a shallow dish.
20. 20. If using the dish method, place the cream in the freezer.
21. 21. Stir the cream well every 20 to 30 minutes until it is frozen and creamy.
22. 22. Mix 70 milliliters of water with the remaining whole cane sugar, flour, ground almonds, cinnamon, vanilla powder, orange zest, and butter in a bowl for the almond cups.
23. 23. Cover the bowl and let the dough rest in the refrigerator for 1 hour.
24. 24. Line a baking tray with non-stick baking paper.
25. 25. Use a template with a diameter of about 10 centimeters to spread 6 to 8 circles onto the tray.
26. 26. Preheat the oven: 180 degrees conventional heat, 160 degrees fan-forced, or gas level 2–3.
27. 27. Bake the almond circles in the preheated oven until golden brown.
28. 28. Let the baked circles cool for a few seconds.
29. 29. Carefully lift the circles from the tray using a spatula.
30. 30. Place the warm circles over small cups to form a bowl shape.
31. 31. Let the almond cups cool completely.
32. 32. Fill the finished ice cream into a piping bag fitted with a large star nozzle.
33. 33. Pipe the ice cream into the cooled almond cups.
34. 34. Serve the ice cream immediately.

Nutrition per serving

• kcal: 515
• Protein: 7 g · Fett/Fat: 44 g · Carbs: 24 g