Sweet Potato Ice Cream
Prep Time: 20 mins Cook Time: 15 mins Chill Time: 8 hrs Makes: 1 quart
Recipe created by Jaime Greger.
Ingredients
• 2 sweet potatoes, scrubbed• 1 1/2 cups heavy cream• 1 cup whole milk• 3/4 cup packed brown sugar• 3 large egg yolks• 1 tsp cinnamon• 1/4 tsp ground ginger• 1/4 tsp nutmeg• 1/4 tsp salt• 1/3 cup white chocolate chips (optional)• 1/4 cup chopped pecans (optional)• 1/3 cup small marshmallows (optional)
Instructions
1. Preheat oven to 400°F. Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 30 to 40 minutes, or until very soft. Cool until easy to handle, then remove and discard the peel. Puree in a food processor or blender. Measure out 1 cup puree and set aside.2. In a medium saucepan, heat cream, milk, and sugar over medium heat. Stir constantly. Remove from heat just before the mixture begins to simmer.3. Lightly whisk egg yolks in a separate medium bowl.4. Slowly, pour half of the warm cream mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.5. While whisking, continue to cook over low heat. Remove from heat when the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes.6. Pour cream mixture through a strainer into a large bowl. 7. While mixture is still hot, stir in sweet potato puree, cinnamon, ginger, nutmeg, and salt until completely blended.8. Let cool to room temperature then refrigerate for about 1 hour.9. Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. 10. When ice cream is almost frozen, mix in any optional ingredients like white chocolate chips, chopped pecans or marshmallows.11. When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.
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