You Can't Beat Sweet-Potato Ice Cream

Melanie Campbell

By
@RossCampbell

This sweet potato ice cream is a good partner in crime with sweet potato pie!!!


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Rating:

Serves:

About 3 cups ice cream

Cook:

2 Hr 15 Min

Method:

Stove Top

Ingredients

2 large
sweet potatoes, scrubbed
1 c
milk
4
egg yolks, from large eggs
2/3 c
firmly packed light brown sugar
pinch
salt
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1 tsp
ground nutmeg
1 c
heavy cream
1/8 tsp
pure vanilla extract
1 c
coarsely chopped pecans or black walnuts, optional

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
3
In a small saucepan, scald milk and set aside.
4
In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
5
Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Potatoes
Regional Style: English
Other Tags: Healthy, Heirloom