Asparagus Ice Cream in an Almond-Lemongrass Cookie Cup

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Asparagus Ice Cream in an Almond-Lemongrass Cookie Cup 3

The ingredients for this month’s Royal Foodie Joust were tough: Almond, Asparagus, and Lemongrass. I’m not a big fan of almonds and I’ve never really worked with lemongrass before. I love asparagus, but I usually like it prepared simply- just blanches with a little olive oil.

After a lot of thinking, I remembered that I had asparagus ice cream at a Beligan restaurant once and that it was really gI’m much more a fan of almonds in sweet preparations than savory, so I decided that this would have to be the route I would take.

This actually came out really good. The ice cream definitely tastes like asparagus, which is a little weird, but its very tasty! And the cookie cups are just awesome. The cookeis stay pretty pliable, and I found that I also like to shape them around the ice cream… almost like a little cannoli. That way, its really easy to just pick up and bite. I think it would be fun to play around with the ice cream as a componant of a main dish as well… it could be a pretty fun way to get your veggies in!

For the ice cream:

  • 2 egg yolks
  • 3/4 c heavy cream
  • 3/4 c skim milk
  • 1/3 c sugar
  • 1/2 bunch asparagus, trimmed
    Stir together egg yolks and half the sugar. In medium saucepan, heat the cream, milk, and remaining sugar to 175 degrees. Remove from heat. Slowly stir a ladle full of the cream mixture into the eggs to bring them up to temperature. Slowly add the egg mixture to the rest of the cream, stirring constantly. Heat to 185 degrees. Remove from heat, let cool, and then chill for several hours. Meanwhile, boil asparagus until they are pretty soft. Add to food processor and puree, adding a tablespoon or two of water if you need to to get a creamy consistency. Combine chilled custard and asparagus puree. Freeze according to your ice cream makers instructions.

For the cookie cups:

  • 2 T butter, softened
  • 1/3 c sugar
  • 1 egg white
  • 2 T flour
  • 2 oz almonds, smashed into a course powder
  • 1 T lemongrass
  • drop vanilla

Preheat oven to 375. In a mixing bowl, cream together butter and sugar. Add egg white. Stir in remaining ingredients. Line a baking sheet with parchment paper. Drop dough into sheet by the Tablespoonful (Cook just 1 or 2 at a time,and leave plenty of room since these will spread a lot.) Flatten out a bit with the back of the spoon. Cook until browned, about 8 minutes. Remove from oven and let cook for a few minutes. Remove from baking sheet with a spatula, and drape over the bottom of a small bowl to shape. Let cool, about 20 minutes, before removing from the bowl. (Yields about 6-8 cookies)

To make the chocolate garnish: melt a few Tablespoons of chocolate chips in the microwave. With a fork, “paint” the melted chocolate onto a sheet of wax paper- I made a crosshatch type shape. Let cool to reharden chocolate (sticking it in the fridge will speed this up). Once rehardened, you can break the chocolate into pieces and use as garnish.

Thanks to the Leftover Queen for hosting this challenge! I had fun!

By on March 30th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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20 thoughts on “Asparagus Ice Cream in an Almond-Lemongrass Cookie Cup”

  1. Pingback: RFJ Update and Note a About Meat-Free Fridays - Healthy. Delicious.
  2. Pingback: RFJ Update and Note a About Meat-Free Fridays :: Healthy Delicious
  3. Elaine- thanks!
    Carolyn- cilantro sounds fab!! I need to try that.
    Chili- thanks! 🙂
    Albany Jane- haha! I love that you’re so enthusiastic. Maybe I’ll stop being shy and come to an AF get together sometime
    Mo- I love you

    I love all the crazy ice creams that everyone’s had- wow!

    Reply
  4. I’ve had corn ice cream but this is just amazing. Can I take a peek into your brain? This was a well executed plan!
    Iron chef anyone?

    Reply
  5. Let’s see: I’ve had cilantro ice cream, tomato sorbet, basil ice cream, avocado ice cream, carrot sorbet, and beet sorbet, but asparagus ice cream?? That is really eye-popping. And definitely one good way to get kids to eat their veggies. 😉

    Reply
  6. Reeni- thanks so much! what a nice compliment!! now fish ice cream I don’t know about… lol

    Reply
  7. doggy- woops! lol I am not very good at typing.
    kelly- they would totally be fine without the lemongrass. Just the vanilla would be enough, but you could add some orange zest to them if you wanted. I think that would be great.
    jenn- thats why I was thinking about incorperating it into a meal too- fun way to eat veggies?
    sara- pea ice cream sounds really interesting!
    natasha, hello, and lesley- thanks!

    Reply

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