Who thought, that sweet potato could be used to make Ice Cream? Since I can remember, I had a love for sweet vegetables… anything sweet actually. That is probably why I have this lifelong struggle to keep an eye on what goes into my mouth…
So, being in lockdown during December 2020, I had this longing for European flavors. Those who know us will know that yearly on the 31st of December we board a plane to one or another country overseas. Having summer for Christmas is probably not bad, but how do you incorporate the rich aromatic European winter flavors in South African cooking? You make ice cream!
Sweet Potato Ice Cream
In a medium saucepan, add the cream, milk, and brown sugar and bring to a boil while stirring occasionally.
In a clean mixing bowl, whisk the egg yolks until well combined and slowly pour about half of the hot mixture into the egg yolks, whisking briskly as you pour.
Pour the yolk mixture back into the saucepan with the remaining cream, whisking constantly.
Add the spices and continue cooking over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not boil.
Strain the mixture through a fine-mesh sieve into a bowl.
Whisk in the sweet potato puree.
Cover and refrigerate until thoroughly chilled, at least 3 hours.
Fold in the whisky and churn in an ice cream maker following manufacturer's directions.
Add the pecans 10 minutes before the end of the cycle.
Transfer to a container, cover, and freeze until firm.
Serving Size 2
- Amount Per Serving
- Calories 649.4
- % Daily Value *
- Total Fat 51.22g79%
- Saturated Fat 26.46g133%
- Sodium 101.55mg5%
- Total Carbohydrate 37.66g13%
- Dietary Fiber 2.91g12%
- Sugars 27.45g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.