Sweet Potato Pie Ice Cream, Iris

iris mccall

By
@irislynn

I've been craving sweet potato pie, for some time now, why not in an ice cream. Cold, rich and delicious, it cools on a hot day without heating up the kitchen.


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Rating:

Comments:

Serves:

6, freezing time, 10 hours 45 minutes

Prep:

5 Min

Cook:

10 Min

Method:

Ice-Cream Maker

Ingredients

1&1/2 c
heavy cream
4 1/2 c
half and half
8
egg yolks
2 c
sugar
1/4 tsp
salt

FOR SWEET POTATO PUREE

3 can(s)
15 oz sweet potato puree
2 tsp
cinnamon
1 1/2 tsp
fresh nutmeg
2 Tbsp
xtra rich vanilla extract
1 pinch
salt

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: Southern
Other Tag: Heirloom
Hashtags: #creamy, #Cool, #Refreshing