Sweet Potato Ice Cream Recipe
A rich, homemade sweet potato ice cream features a creamy base infused with sweet potato puree and warm spices.
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Instructions
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In a saucepan, heat cream, milk, and brown sugar over medium heat, stirring until sugar dissolves and the mixture begins to boil.
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Whisk egg yolks separately, then slowly temper them by whisking in approximately 1 cup of the hot cream mixture.
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Pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture slightly thickens and coats a spoon (around 175 F), avoiding a boil.
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Strain the mixture into a bowl. Whisk in sweet potato puree, cinnamon, and nutmeg.
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Cover and refrigerate the mixture for at least 3 hours until thoroughly chilled.
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Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze for at least 1 hour until firm.