Sweet Potato Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub the potatoes and bake them at 400° for 1 hour or until soft.
  • When the potatoes are cool enough to handle, peel and mash the potatoes.
  • You should have about 1 1/4 cups of mashed sweet potatoes; set aside.
  • In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
  • Beat in the corn syrup and salt; set aside.
  • In a large saucepan, bring the half-and-half to a simmer.
  • Slowly beat the hot half-and-half into the eggs/sugar mixture.
  • Pour the entire mixture back into the pan and place over low heat.
  • Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
  • Remove pan from heat and beat in the potato puree.
  • Pour the hot potato custard through a strainer into a large, clean bowl.
  • Allow the custard to cool slightly, then stir in the cream and vanilla.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker by following the manufacturer's instructions.
  • When finished, the ice cream will be soft; for a firmer ice cream, transfer to a freezer-safe container and freeze several hours.
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