If you've ever tried sweet potato pie, I mean good sweet potato pie, then you are well aware that sweet potatoes can be conjured into some pretty awesome desserts. Sweet Potato ice cream tastes similar to it's cousin the sweet potato pie but creamier.
2 medium size Sweet Potatoes
2 1/2 cups heavy cream
1 cup whole milk
3/4 cup dark brown sugar
5 egg yolks
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
Boil and mash the sweet potatoes, remove the skins and any lumps. The well mashed sweet potatoes should have the consistency of a puree. Add the nutmeg and cinnamon and stir them in. Set aside.
Combine the brown sugar with the cream and milk in a suitable sized saucepan and cook together, stir occasionally to be certain the sugar melds properly with he dairy. Don't over cook it or the sugar may caramelize within the mix. It should only sustain a bubbly boil for less than a minute.
In a small bowl, whisk the egg yolks then pour a cup of the hot dairy-sugar mixture into the whisked yolks. Continue whisking as you pour.
Pour the egg yolk mixture back into the saucepan and continue whisking . Cook over medium heat, still stirring , until the mixture thickens a tad. If you can dip in a whisker [no - not your mustache] or other metal implement and the mix coats it without running off rapidly - it's sufficient. Don't allow it to boil - only medium heat.
Strain the mixture.
Whisk in the spiced sweet potato puree.
Refrigerate for a few hours until thoroughly chilled.
Process in an ice cream maker as per manufacturers instructions . Transfer to a suitable container, cover, and freeze until firm.
Makes about 1 quart.