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A Southern Treat (sweet potato ice cream)

By Brynnie, member

July 4th, 2009

This is such a southern treat. I love sweet potato pie and trust me this is a close second. I added a cup of mashed sweet potato, a pinch of ginger, nutmeg, cinnamon, and a touch of vanilla to my custard(made with brown sugar not graulated). This came out so creamy and tasty that i couldnt just stop there. I thought what about an ice cream sandwich. I came up with Bourbon sugar cookies with sweet potato ice cream.......I call it my Southern Sandwich. I hope you enjoy them as much as we did.

Sweet Potato Ice Cream
Yields about 1 quart

2 cups heavy cream
1 cup whole milk
3/4 cup brown sugar
Table salt
5 large egg yolks
1 cup cooked, mashed sweet potato
2 tsp. pure vanilla extract
Pinch of ginger
Pinch of nutmeg
Pinch  of cinnamon

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir mashed sweet potato, vanilla extract, ginger, nutmeg, and cinnamon into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Recipe Used: My own design

posted in: Gallery, Ice cream potato sweet
Comments (7)

anms writes: This is a great recipe, but I would really love to try the sandwich with the cookie. Is there anywhere I can find the recipe? Posted: 1:34 pm on December 10th

kennedyl writes: I'd really like to have the recipe for the cookies!! Posted: 3:17 pm on July 30th

caitlin writes: What about the recipe for the bourbon sugar cookies? Can you share that? Posted: 10:36 pm on July 15th

LisaWaddle writes: I thought I've tasted (or at least thought of) every ice cream flavor, but this is a new one. I love sweet potato pie, so will have to try it. The cookies just put it over the top. Great job! Posted: 2:56 pm on July 7th

Brynnie writes: Thank you, we all enjoyed it alot. It was very creamy and better than you can imagine. I forsure will be making it for thanksgiving. I think everyone needs a little sweet potato ice cream in their life. Posted: 7:57 pm on July 6th

Pielove writes: This is a a great idea and beautifully executed-- I bet the sweet potato gave it a wonderful texture. Plus it has vegetables in it, so it must be healthy-- all that beta carotene!

Posted: 7:52 pm on July 5th

Will_B writes: whos the lucky guy who gets to test this one? Posted: 6:58 pm on July 4th

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