Spargel Ice

Ingredients

• 700 ml whipping cream
• 120 g caster sugar
• 1 tbsp Lemon Juice
• 275 g fresh white asparagus (peeled)
• 3 egg yolks
• 40 ml apple juice
• 60 g spelt whole‑grain flour
• 75 g ground almonds
• 1 pinch cinnamon
• 1 tsp vanilla powder
• 0.5 tsp organic orange zest
• 75 g butter

Instructions

1. 1.

   Bring the cream with 40 g caster sugar to a gentle boil in a wide, shallow pan; cut the asparagus into small pieces and add them to the cream, reduce the heat and simmer for 10–15 minutes over low heat. In a bowl whisk the egg yolks with 40 g caster sugar and lemon juice until creamy but not frothy. Puree the asparagus‑cream finely and strain it through a sieve. Gradually stir the hot asparagus‑cream into the egg‑sugar mixture. Return everything to the pan and slowly heat while stirring constantly until the custard thickens slightly—do NOT boil!

2. 2.

   Remove from heat, if desired strain again through a fine sieve and chill. Stir in apple juice and finish in an ice‑cream maker or place in a shallow dish in the freezer, stirring every 20–30 minutes until creamy ice forms.

3. 3.

   For the almond cups mix 70 ml water with remaining caster sugar, flour, ground almonds, cinnamon, vanilla powder, orange zest and butter in a bowl. Cover and refrigerate for an hour. Using a template (≈10 cm diameter) draw 6–8 circles on parchment‑lined tray, bake at 180 °C (convection: 160 °C; gas: level 2–3) until golden brown. Let stand a few seconds, then lift with a spatula onto a small plate and cool.

4. 4.

   To serve fill an ice‑cream bag with a large rosette tip and pipe the ice into the almond cups.