Yields 6 cups
2 Large sweet potatoes, you will need 2 cups of puree
8 Medium egg yolks
1 1/3 Cups granulated sugar
Pinch of sea salt
2 Cups whole milk
1/2 Tsp vanilla extract
2 Cups heavy cream
Heat oven to 350 and roast potatoes for 1 hour, or until fork tender. Cool completely.
Mash cooled potatoes and push through a sieve to ensure there will be no lumps. Measure out 2 cups.
In a heat safe or metal bowl, beat egg yolks, sugar and salt together. Set aside.
Heat milk until tiny bubbles form on the side of the pan, do not bring to a boil!
Slowly add hot milk to egg mixture (tempering) while whisking. Put bowl over simmer water in a hot pan (double boiler). Stirring constantly, cook until custard thickens. Pull off hot pan and cool to room temp.
Add vanilla, potato puree and heavy cream to cooled custard and pour into your prepared ice cream maker as per manufacturer directions.
Enjoy!
~J~
