Ingredients

2 1/4 pounds parsnips, peeled, trimmed and cut into 1/4-inch dice (about 6 cups)
1 1/2 cups milk
2/3 cup sugar
1 cup heavy cream

Directions

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally, for 20 minutes, or until the parsnips are very tender. Put the parsnips, cooking liquid, the remaining 1/2 cup milk and heavy cream in a blender. Puree until very smooth. Transfer the mixture to a metal bowl. Chill, covered, for 2 hours, or until cold.

Churn the parsnip mixture in an ice cream maker according to manufacturer's instructions, for about 25 minutes. Transfer to a container and store in the freezer.

Makes 1 1/2 quarts.