Yum! Tastes like Autumn in a dessert dish!
Yields 6 cups
2 Large sweet potatoes, you will need 2 cups of puree
8 Medium egg yolks
1 1/3 Cups light brown sugar
1/4 Tsp ground ginger
1/2 Tsp ground cinnamon
1/8 Tsp sea salt
1/8 Tsp freshly grated nutmeg
2 Cups whole milk
1/2 Tsp vanilla extract
2 Cups heavy cream
Heat oven to 350 degrees f.
Clean potatoes. pierce with a fork and roast them in a 350 degree oven 1 hour or until fork tender. Cool completely.
remove skins from potatoes and puree them. Push them though a mesh sieve to ensure there rare no lumps. Measure out two cups.
In a heat safe or metal bowl, whisk together egg yolks, sugar, salt and spices. Set aside.
Heat milk in pan until bubbles form around edge. Do NOT boil.
Slowly add milk into egg mixture while whisking (tempering).
Place bowl on top of a pan of simmering water (double boiler) and cook until thickened while stirring constantly (about 7 minutes). Pull off heat and cool completely.
Add vanilla, heavy cream and potato puree to cooled mixture.
Pour custard into your prepared ice cream maker and use as manufacturer directions.
Here is a link for my Spiced Sweet Potato Ice Cream vid: https://www.youtube.com/watch?v=Xc0N3JDjWTU
Enjoy!
~J~
