Parsnip Ice Cream

• 12 ounces/340 grams parsnips, peeled and sliced
• 3/4 teaspoon/4.5 grams fine sea salt
• 6 tablespoons/80 grams agave nectar
• 4 tablespoons plus 1 teaspoon/120 grams liquid glucose (see Sources, page 309)
• 1 3/4 cups/455 grams half-and-half

1. Combine the parsnips, salt, agave nectar, glucose, and half-and-half in a heavy-bottomed pot set over medium heat.
2. Bring the mixture to a simmer and cook until the parsnips are tender, about 30 minutes.
3. Pour the mixture into a blender and puree until smooth.
4. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool.
5. Transfer the base to an airtight container and refrigerate.
6. Let the base rest overnight to let the flavors mature.
7. The next day, churn the base in an ice cream maker according to the manufacturers instructions.

parsnips, salt, nectar, liquid glucose

Taken from www.epicurious.com/recipes/food/views/parsnip-ice-cream-374175 (may not work)