1000g - Jerusalem Artichoke
600g - Milk
600g - Cream
200g - Egg Yolk
270 - Sugar

Place the Jerusalem Artichokes in the oven to burn (Should take 50 - 60 mins). Bring the Milk, Cream to the boil in a heavy based pot. Whisk the Sugar and Yolk together until pale. Pour 2 Ladles of Hot Cream and Milk into the Yolk and Sugar mix then pour it all back into the pot. Cook until the Mixture begins to thicken. Cool the Mixture then place into Paco Jet containers and freeze then churn twice.