Vanilla Bean and Cannellini Bean Ice Cream
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons superfine sugar
- 2 quarts vanilla bean ice cream
- Finely grated fresh nutmeg
Roughly mash the beans with the superfine sugar.
Soften ice cream slightly in the microwave for several seconds. Transfer ice cream into a large shallow mixing bowl and work in the mashed beans and few dashes of nutmeg together, quickly and as evenly as possible.
Transfer to the freezer and freeze for at least an hour or preferably overnight.
Recipe courtesy of Dave Lieberman