SWEET-POTATO ICE CREAM

Sweet-Potato Ice Cream image

Provided by Sarah Belk

Categories ice creams and sorbets, dessert

Time 2h15m

Yield About 3 cups ice cream

Number Of Ingredients 11

Ingredients

2 large sweet potatoes, scrubbed
1 cup milk
4 egg yolks, from large eggs
2/3 cup firmly packed light brown sugar
Pinch salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup heavy cream
1/8 teaspoon vanilla extract
1 cup coarsely chopped pecans or black walnuts, optional

Steps:

Preheat oven to 400 degrees.
Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
In a small saucepan, scald milk and set aside.
In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 92 milligrams, Sugar 22 grams