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Swede Ice Cream


SourceJason Prentis
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Swede Ice Cream


400 mg
double cream
600 mg
1⁄4 t
vanilla extract
egg yolks
1⁄2 c
caster sugar (or more, to taste)
1 1⁄2


Begin by peeling and chopping the swede and roasting in a foil parcel with a few knobs of butter for about 90 minutes at gas mark 5.

Puree, and allow to cool.

For the ice cream, warm the milk and cream up with the vanilla extract and cloves.

Meanwhile, give the egg yolks and sugar a good old mix until pale and creamy.

Add half the swede to the milk and cream and mix until smooth.

Then add to the egg and sugar mixture a bit at a time stirring as you go so that the eggs don't scramble.

Pour it all into a pan and warm it up gently, stirring all the while, until it is thick enough to coat the back of a spoon.

Allow to cool, pour into a plastic container and bung it in the freezer.

Remove every hour or so and give it a good mix up - do this a few times, then let it freeze.