sweet potato pie ice cream, iris

How To Make sweet potato pie ice cream, iris

• 1

  Place all ingredients for the sweet potato puree in sauce pan and cook down by almost half. Set aside, let cool completely.
• 2

  Pour heavy cream into a heavy bottom sauce pan. Place over medium low heat, stirring frequently, turn heat to low.
• 3

  Whisk together the egg yolks, sugar and salt in a large bowl until throughly combined.
• 4

  Slowly pour about 1/ 2 CUP of hot cream mixture into the egg yolk mixture, whisk constantly. Repeat 3 more times whisking throughly before adding each additional 1/2 CUP of hot cream to the egg yolk mixture.
• 5

  P our egg yolk mixture back into the saucepan with the remaining hot cream and whisk constantly until thickened and coats the back of the spoon, about 5 to 8 minutes. DO NOT LET MIXTURE BOIL I . E . BREAKDOWN.
• 6

  Cool completely and incorporate puree with cream mixture.
• 7

  Place in fridge and chill overnight.
• 8

  The next day pour into the ice cream maker and freeze according to the manufacturer instructions. Remove the ice cream, pack into covered container and freeze 2 hours or overnight before serving.
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