Celeriac Ice Cream with Smoked Sea Salt
By OcadoLife
Published on 21 January 2025
For a dessert with a difference, try chef and food writer Gill Meller’s Celeriac Ice Cream with Smoked Sea Salt. “I’ve been making celeriac ice cream for years now, and it’s incredibly good, but the touch of smoked salt in this version is a real game-changer. I love to serve this with poached rhubarb or buttery fried apple wedges.”
Time and servings
1 hr 5 minsTotal time
12Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 300g celeriac, peeled and cut into small cubes
- 500ml whole milk
- 6 medium egg yolks
- 150g golden caster sugar
- 1 tsp smoked sea salt, plus extra to serve
- 300ml double cream
Method
Step 1
Put the celeriac in a pan and pour over the milk; pop the lid on and simmer gently for 30-40 mins over a medium-low heat, until tender. Using a blender, blitz to a purée – you want it as smooth as it’ll go.Step 2
In a clean pan, whisk the egg yolks with the sugar and smoked sea salt. Pour the purée over the eggs; transfer to the hob. Cook over medium-low heat, stirring continuously, for 5 mins or until thickened to make a custard – don’t let it boil.Step 3
Strain the custard through a fine sieve into a clean bowl. Add the cream and mix well to combine; leave to cool.Step 4
Pour the custard into an ice-cream machine and churn until set. (If you don’t have one, pour into a metal or freezer-safe glass bowl and put in the freezer; whisk well every 30-40 mins until the mixture begins to set.) Freeze in a lidded container. Remove 10-15 mins before serving. Scoop the ice cream into bowls and serve with an extra pinch of smoked salt, if liked.Step 5
Recipe Tip: Allow extra time for cooling and freezing.