Jerusalem artichoke ice cream
Hi, did not do that at home, have heard also about Noma's version, can try to come up with some suggestions.. Flavors are always maximized in reduction, most of cases.. If you mean for a more savory taste, which is probably the direction in Noma, i would have roasted in low heat the JA, with good olive oil, some garlic cloves, probably green spices like some rosmarin, majoran etc, and salt cracked pepper of course.. Even do it confit style, then char it a bit, it is great by itself, really good stuff.
From there "regular" ice cream, i would have tried something like one cup of milk, one cup of half and half, one cup of full cream, 3-4 egg yolks and 2 cups of puree, probably half cup of cane sugar..
I'm not sure i will have opportunity to try Noma's version in the future :-) But this is an idea that might end up nice..
From there i would have pureed it