Sweet Potato Ice Cream
I have never made ice cream until this recipe and now I see what I have been missing! It will be hard (okay, well not that hard, but kind of hard) to eat store bought ice cream again! The consistency of this ice cream was unparalleled to any ice cream out of a container. The flavors were rich (somewhat complex) and wonderful! I urge you to try it! All I can say to sum it up is these three words: smooth, creamy, and creamy. Did I say creamy? Perhaps because this is new to me it makes me very excited!
Oh, and the fact that all of the ingredients are fresh (except for the ginger–I used dried but you could easily use fresh and bump this off the flavor chart) I felt like it was even maybe a little bit healthy, as in, not too bad for you. (Just ignore the whole cream thing!) It is fresh! And it contains vegetables! It is win, win, win.
Sweet Potato Ice Cream:
- 6 egg yolks
- 1large sweet potato, washed and peeled
- 1 tablespoon ginger
- approx. 3/4 cup water
- 1/2 cup brown sugar
- 2 cups heavy cream
- 3/4 cup dark rum
- 1 tablespoon vanilla
- 1 teaspoon salt
- confectioner’s sugar to taste (about 1 tablespoon)
Cut the peeled sweet potato into chunks. Place chunks in food processor for a few seconds so that the chunks are chopped into bite-size pieces. Place bite-size pieces of sweet potato in a saucepan and cover with about 3/4 cup water. Add ginger. Simmer for several minutes until potato is very tender. This could take as long as 30-45 minutes. Remove from heat and use an immersion blender to puree potato until it is a silky smooth (baby food-like) consistency. Set aside.
Scorch the cream in a sauce pan.
Fill one large mixing bowl with ice then set another mixing bowl on top of it (to create an ice bath). Set a strainer onto the top bowl. Set aside.
In a separate saucepan mix the egg yolks with the brown sugar and salt. Add the egg/sugar mixture to the cream and mix with a wooden spoon constantly over medium-low heat until it thickens. Be sure to constantly scrape the bottom of the pan as you stir. Add the rum and vanilla. Once this mixture has thickened substantially, pour through the strainer. Stir stained mixture until cool.
Slowly incorporate pureed sweet potato into cream mixture. Add confectioner’s sugar to taste.
Pour into ice cream machine and freeze according to the type of machine you have. Mine stayed in the ice cream machine mixing and freezing for about 40 minutes. I then removed it from the machine into a plastic storage container and placed in the freezer for about 30 minutes.
Garnish with mint and serve!
Recipe adapted from recipe by Chef Stephan Viau.