Asparagus Abundance & Ice Cream, Too!

Two days back, just before my daughter and I went backpacking, I harvested all the asparagus longer than my middle finger from both perennial beds out in the gardens. I was thinking it would be okay to leave the prolific beds alone then for the two days we’d be in the woods.  But this morning I checked them and found thick green stalks growing two feet high from nearly every crown, tender and juicy and just begging to be harvested.  All in all, it made a bundle about the diameter of a football, and now we have a considerable surplus.  What to do with all this wholesome farm goodness?  What to do?  What to do?  I think it might be time to try some asparagus ice cream.

I came across this interesting recipe recently, and as we are getting more asparagus now from our gardens than we can eat (and given how much we love asparagus, that’s a lot!), I thought we might try some in something new.  Here is a recipe I found recently.

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asparagus ice creamMakes about 1 quart


  • 8 oz asparagus, woody ends trimmed
  • 2 cups milk (475ml)
  • 2/3 cup sugar (150g/5.5oz)
  • 4 tsp corn or tapioca starch
  • 3 tbs cream cheese, room temperature (1.5 oz/45g)
  • pinch of salt
  • 2 tbs corn or tapioca syrup (30ml)
  • 1 1/4 cup heavy cream (300 ml)


  1. First, get your bowls ready. In a small bowl, whisk the corn or tapioca starch with 2 tablespoons of the milk until a smooth slurry is formed. In a medium bowl, whisk the cream cheese and salt until smooth. Fill a large bowl with ice and a small amount of cold water. Place a mesh sieve over an empty medium bowl.
  2. Puree the asparagus with one cup of the milk in a blender or food processor. In large saucepan, toss in the puree, the remaining milk, the cream, sugar, and corn or tapioca syrup. On medium-high heat, bring the mixture to a rolling boil. Set a timer for 4 minutes (timing is very important). After the four minutes, remove from the heat and gradually whisk in the slurry. Bring the mixture back to a boil and cook, stirring frequently, until slightly thickened, about 2 minutes. Remove from the heat. Pour the mixture through the sieve and press against any remaining asparagus to extract as much milk as possible. Discard the bits of asparagus.
  3. Ladle a bit of the hot milk into the cream cheese and whisk until smooth. Gradually whisk in the rest of the hot milk. Pour the mixture into a 1-gallon freezer Ziplock bag and seal. Plunge this into the ice water bowl and knead gently until the mixture is well chilled. Churn according to your ice cream maker’s instructions. Spread into a shallow container, cover with plastic wrap, and seal with an air-tight lid. Freeze until firm, about 3 hours.

Here is the original link, and all credits for this recipe go to the author:

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