This sweet potato ice cream is a cinch to prepare and can be enjoyed on its own, or as an accompaniment to spicy treats like our orange and lemongrass flan. Give it a try!
Sweet potato ice cream
- 3 whole sweet potatoes, scrubbed
- 325 g heavy cream
- 525 g whole milk
- 200 g egg yolk
- 150 g granulated sugar
Preheat the oven to 200ºC/392ºF.
Prick the sweet potatoes with a fork and transfer them to a baking sheet. Roast the sweet potatoes in the oven at 200ºC/392ºF for 40 to 60 minutes, or until very soft. Once done, carefully remove and discard the peels from the sweet potatoes. Transfer the roasted sweet potato to a mixer and purée.
In a large saucepan, combine 200 grams of the roasted sweet potato purée with the heavy cream, whole milk, eggs and granulated sugar. Simmer the mixture over low heat, stirring constantly until it evenly coats the back of your spoon. Then gently whisk in the sweet potato purée and sieve. Cover and chill the resulting ice cream mixture in the refrigerator. Once it cools, freeze the mixture using an ice cream maker.