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Categories:Viewed: 46 - Published at: 2 years ago
Ingredients
- 300 g (10.6oz) swede, peeled and diced
- 500 ml (17.6fl oz) mascarpone cheese
- 1 tbsp honey
- 210 g (7.4oz) caster sugar
- 1 vanilla pod
- 4 egg yolks
- 4 egg whites
Method
- 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 puree using a blender.
- Cool the puree and whip the mascarpone.
- Fold the puree 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.
