Swede Ice Cream

Love your greens

Serves 4


  • 300g peeled, diced swede
  • 500ml mascarpone cheese
  • 1tbsp honey
  • 210g caster sugar
  • 1 vanilla pod
  • 4 egg yolks
  • 4 egg whites


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.