Cajun Sweet Potato Ice Cream

Submitted by Baby Kato

"This recipe is being posted for play in ZWT9 - Cajun//Creole. This recipe is from a web site named A thought for Food. The author of this recipe states: The use of herbs and spices might scare some from trying it… but if you’re tired of store-bought ice creams and are looking for something a bit different, this is a fun one to try. I personally can't wait to try this one.....yummm !"

 

• Ready In: 6hrs
• Ingredients: 10
• Yields: 1 Quart

ingredients

• 2 1⁄2 cups heavy cream
• 1 cup whole milk
• 3⁄4 cup dark brown sugar
• 5 egg yolks
• 1 cup sweet potato puree, canned
• 1⁄4 teaspoon ground nutmeg
• 3⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon cayenne pepper
• 1 1⁄2 tablespoons dried rosemary
• 1⁄4 cup pecans, lightly chopped

directions

1. Place cream, milk, and brown sugar in a medium saucepan that’s set to low-medium heat. Stir until sugar has dissolved and the mixture is hot, but not boiling.
2. Whisk the egg yolks in a bowl. Continue whisking and slowly add in one cup of the hot mixture. Pour the mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens enough that it coats the back of a spoon, about 6 minutes. Do not boil.
3. Pour the mixture back into the bowl and whisk in the sweet potato puree, nutmeg, cinnamon, cayenne pepper and rosemary. Cover and refrigerate until it has chilled about 2 - 3 hours.
4. Follow the manufacturer’s directions for the ice cream maker to freeze.
5. Once the ice cream is ready to your liking , scoop into bowls and top with pecans.

Reviews

[sheepdoc]

This was great!. I made half a recipe because the ice cream maker I have only makes one cup at a time, then you have to put it back in the freezer for several hours. I used sweet potato baby food for the puree.