Swede ice cream recipe

1. 1

   In a pan boil the mascarpone, honey, vanilla and swede.

2. 2

   Bring to the boil, and add 10g of caster sugar.

3. 3

   Boil until the swede is soft then puree using a blender.

4. 4

   Cool the puree and whip the mascarpone.

5. 5

   Fold the puree into the mascarpone and whisk in the egg yolks.

6. 6

   Whisk the egg whites until they form soft peaks and fold into the mascarpone and swede mixture.

7. 7

   Pour into ice cream tubs and set in the freezer for at least 4 hours.

No nutritional information available.

No additional tips available.