Swede ice cream recipe
Would you ever consider making ice cream from swedes? Aaron Craze reckons it's not only possible, but tasty.
Preparation requires a further four hours freezing time.
Ingredients
- 300 g swede, peeled and diced
- 500 ml mascarpone cheese
- 1 tbsp honey
- 210 g caster sugar
- 1 vanilla pod
- 4 egg yolks
- 4 egg whites
- 10.6 oz swede, peeled and diced
- 17.6 fl oz mascarpone cheese
- 1 tbsp honey
- 7.4 oz caster sugar
- 1 vanilla pod
- 4 egg yolks
- 4 egg whites
- 10.6 oz swede, peeled and diced
- 2.1 cups mascarpone cheese
- 1 tbsp honey
- 7.4 oz caster sugar
- 1 vanilla pod
- 4 egg yolks
- 4 egg whites
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- In a pan boil the mascarpone, honey, vanilla and swede. Bring to the boil, and add 10g of caster sugar.
- Boil until the swede is soft then purée using a blender.
- Cool the purée and whip the mascarpone. Fold the purée into the mascarpone and whisk in the egg yolks.
- Whisk the egg whites until they form soft peaks and fold into the mascarpone and swede mixture.
- Pour into ice cream tubs and set in the freezer for at least 4 hours.
This recipe was devised for www.loveyourgreens.co.uk
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