Asparagus ice cream

Ingredients:

• 0.9 kg. asparagus
• 6 large egg yolks
• 1/4 - 0.5 cup sugar
• 1 and 1/3 cups whole milk
• 1/4 cup heavy cream

Preparation:

1. Trim 2-3 inches (5-7 cm) of the tops from each asparagus spear; set the bottoms aside for another use.
2. Fill a large bowl with ice water. Bring a saucepan of salted water to a boil. Add the asparagus tips and cook until bright green, 2-3 minutes. Drain and transfer the asparagus to the ice water, then drain well and transfer to a blender.
3. In a medium bowl, whisk the egg yolks with the sugar. In a saucepan over medium heat, heat the milk and cream until it comes to a boil. Remove from the heat and gradually whisk in the yolk mixture, whisking constantly. Return the pan to the heat and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and a thermometer registers 165°F (76°C), about 10 minutes (the custard should not boil).
4. Pour the custard into a blender with the asparagus and blend until smooth, 1-2 minutes. Cool completely, then strain through a fine sieve.
5. Freeze the asparagus custard in an ice cream maker according to the manufacturer's instructions. Using two spoons, scoop the ice cream into an oval shape.