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Curried Parsnip Milk Shake with Smoked Vanilla Ice Cream & Chocolate Rice Noodles

Category:	Desserts

# of Servings:	6 Medium Shakes

Submitted by:	Liz Matheson, D'Allesantro Italian Market

Description:	Featured in "Savoring Dessert," an article in Minnesota Monthly's March Issue.

Ingredients:	PARSNIP MILK 5 cups milk 3 parsnips, peeled and cubed pinch nutmeg ICE CREAM 1 pint premium vanilla ice cream *If you are proficient with cold-smoking and ice cream making, substitute homemade vanilla ice cream made with cold-smoked eggs. CURRY FOAM 1½ cups milk 2 tablespoons madras curry pinch nutmeg 2 egg whites CHOCOLATE NOODLES canola oil vermicelli rice noodles 4 ounces chocolate

Preparation:	PARSNIP MILK Simmer milk, parsnips, and nutmeg in a saucepan for 10 minutes. Turn off heat and let steep for a few minutes. Cool in refrigerator. CURRY FOAM Heat milk, curry, and nutmeg to a simmer in a saucepan. Let steep for a few minutes then refrigerate. When cool, add egg whites and beat until frothy. CHOCOLATE NOODLES Heat enough oil to cover noodles in a deep pot. Throw in small bunches at a time. Noodles will pop and expand. Remove immediately. Break into pieces large enough to garnish glasses. Melt chocolate and drizzle over noodles. ASSEMBLY Strain parsnips out of milk and save both. Blend milk, ice cream, and a handful of the cooked parsnips. Pour mixture into glasses. Re-froth curry and spoon on top. Garnish with chocolate rice noodles.

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