Sweet potato ice cream
For: An energy boost
Sweet potatoes, unlike their pasty cousins, count as one of your five a day and are rich in blood sugar-regulating mineral manganese. And while ginger is great for reducing muscle inflammation and soothing an upset stomach, researchers say it can help fight fatigue, too.
Preparation: 2 hours, 15 minutes
Serves: 8
- 2 egg yolks
- 25g caster sugar
- 250ml whipping cream
- 1 dessertspoon of lemon juice
- 1 sweet potato, peeled, boiled and mashed with a fork
- 1 piece of stem ginger, chopped
1 Very slowly heat the cream in a saucepan with the ginger.
2 Whisk the egg yolks and sugar until creamy.
3 Next, beat two tablespoons of cream into the egg, then the remaining cream, beating continually.
4 Transfer to a pan and cook over a low heat, stirring until thickened.
5 Then mix in the potato and lemon juice, and strain using a sieve.
6 Pour into a container and freeze for two hours. Remove and beat with electric mixer until smooth. Return to the freezer; repeat (the more you do this, the smoother the ice cream will be).
The Skinny
Calories 224
Carbs 19g
Sugars 14g
Protein 2g
Fat 16g
Saturates 7g
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