Asparagus ice cream

For an interesting spring-veg twist on a classic dessert, try Ben Ungermann’s asparagus ice cream

			  Asparagus ice cream

Makes: 4

Cooking time: 15-20mins


2 eggs

200 g sugar

150ml milk

8 stalks asparagus

2 cups cream

Dark Chocolate Biscuit 35g flour

35g self raising flour

45g sugar

55g butter

2 heaped tbsp cocoa

Chocolate Sauce

80g milk chocolate

10 - 20g icing sugar

160g cream


1 Combine eggs and sugar in stand mixer and whisk until white fluffy. Around 15 minutes on high speed.

2 Meanwhile blend asparagus and milk altogether until a puree. Push the contents through a sieve until you have 1 cup. Place cup of puree in the stand mixer and whisk on a medium speed.

3 Add cream and whisk mixture until thickened. Add to churner and allow to set.

4 For the biscuit place all ingredients in a bowl and rub with fingers until a crumb forms. With the palm of your hand work into a dough.

5 Place dough on a lined baking tray push down until around 1 cm high. Place in oven at 180 for 15-20 minutes. Allow to cool and then crumb.

6 To make chocolate sauce place all ingredients in a small pot on a low to medium heat. Stir until completely emulsified. Allow to cool.

Ben Ungermann

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