Green asparagus ice cream with strawberries

Ingredients for 6 servings:

• 250 g asparagus, green, cleaned, weighed
• 250 ml whipped cream
• 50 ml whole milk
• 75 g sugar
• 3 tbsp vanilla sugar
• ½ vanilla pod(s)
• 3 egg yolks, very fresh, size M
• 500 g strawberries, fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 25 minutes

unusual dessert with asparagus

Wash the green asparagus, trim off the ends, and peel the bottom third. Cut the stalks into pieces about 1-2 cm in size. Score the vanilla pod and scrape out the seeds. Bring the cream and milk to a boil in a saucepan with the asparagus pieces, the scraped vanilla pod, and the vanilla seeds. Simmer everything for about 10-15 minutes, until the asparagus is soft. Remove the pan from the heat and then puree very finely with a hand blender. Whisk the egg yolks and sugar in a metal bowl until the mixture becomes whitish and foamy. Once the asparagus cream is still hot but no longer boiling, pour it in a thin stream into the egg and sugar mixture, stirring constantly. It is best to place the metal bowl in a cold water bath so that the ice cream mixture cools more quickly, and continue stirring with the whisk. Now freeze the ice cream mixture in the ice cream maker for 45-50 minutes. The ice cream will still be very creamy after this time. The best consistency is achieved by freezing it in the freezer for 2-3 hours after using the ice cream maker. Wash and hull the strawberries, and slice them thinly. Arrange the strawberry slices on plates, top each with a scoop of ice cream, and serve immediately.