Cajun Sweet Potato Ice Cream

Recipe by Baby Kato
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Follow the manufacturer’s directions for the ice cream maker to freeze.
  • Once the ice cream is ready to your liking , scoop into bowls and top with pecans.
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