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Sweet Potato Ice Cream

Sweet Potato Ice Cream
Cooking Method ,
Prep Time: 60 min Cook Time: 20 min Total Time: 1 hr 20 mins
Servings 5
Calories 649.4 kcal
  • 500 milliliters Dessert Cream
  • 250 milliliters Full Cream Milk
  • 100 grams Dark Brown Sugar
  • 6 Egg Yolks
  • 5 milliliters Ground Cinnamon
  • 2,5 milliliters Mixed Spices
  • 250 grams Mashed Sweet Potato puree
  • 2,5 milliliters Ground Nutmeg
  • ½ Chopped Pecans
  • 45 milliliters Whisky
  1. In a medium saucepan, add the cream, milk, and brown sugar and bring to a boil while stirring occasionally.
  2. 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.
  3. Pour the yolk mixture back into the saucepan with the remaining cream, whisking constantly.
  4. 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.
  5. Strain the mixture through a fine-mesh sieve into a bowl.
  6. Whisk in the sweet potato puree.
  7. Cover and refrigerate until thoroughly chilled, at least 3 hours.
  8. Fold in the whisky and churn in an ice cream maker following manufacturer's directions.
  9. Add the pecans 10 minutes before the end of the cycle.
  10. Transfer to a container, cover, and freeze until firm.
Nutrition Facts

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%

Vitamin A 94.95%
Vitamin C 2.22%
Calcium 19.13%
Iron 7.65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.