Sweet Potato Pecan Ice Cream

Submitted by Mercy

"This recipe is from the George Washington Carver Sweet Potato Arts and Craft Association of Macon County, Alabama. The cooking time doesn't include a couple of hours for the chilling time."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 2 quarts

ingredients

• 3 -4 lbs sweet potatoes, peeled and cooked (or use canned)
• 1 cup sugar
• 2 -3 teaspoons nutmeg
• 1 (14 ounce) can sweetened condensed milk
• 2 (12 ounce) cans evaporated milk
• 3 cups sugar
• 6 eggs
• 1 -2 tablespoon vanilla extract
• 1 cup chopped pecans

directions

1. Mash the sweet potatoes and add one cup sugar and 2 to 3 teaspoons nutmeg; chill thoroughly.
2. In a large saucepan, combine sweetened condensed milk and evaporated milk.
3. Add sugar and eggs and mix well.
4. Heat, stirring constantly, until steam begins to rise from the custard.
5. Do not allow mixture to boil; remove from heat and add vanilla; chill thoroughly.
6. Process custard in an ice cream freezer according to manufacturers' directions.
7. Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans.
8. Continue processing until frozen.