Sweet Potato Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
360 ml heavy cream
02 -
240 ml whole milk
03 -
165 g packed brown sugar
04 -
3 large egg yolks
→ Flavorings
05 -
180 g sweet potato puree
06 -
1 teaspoon ground cinnamon
07 -
0.25 teaspoon ground ginger
08 -
0.25 teaspoon ground nutmeg
09 -
0.25 teaspoon salt
→ Mix-ins
10 -
55 g white chocolate chips
11 -
30 g toasted pecans, chopped
# Instructions:
01 -
Combine heavy cream, whole milk, and brown sugar in a medium saucepan. Heat gently over medium setting, stirring constantly until the mixture is steaming and just below simmering. Remove from heat.
02 -
In a bowl, lightly whisk egg yolks. Gradually whisk in half of the hot cream mixture to slowly raise the temperature of the yolks.
03 -
Return egg and cream blend to the saucepan with the remaining mixture. Cook over low heat, stirring continuously, until the custard just thickens to coat the back of a spoon, approximately 4–6 minutes. Do not boil.
04 -
Strain the warm custard through a fine mesh sieve into a large bowl. Immediately blend in sweet potato puree, cinnamon, ginger, nutmeg, and salt until completely incorporated.
05 -
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours.
06 -
Process the chilled mixture in an ice cream maker according to manufacturer’s instructions. When nearly frozen, fold in white chocolate chips and chopped toasted pecans.
07 -
Transfer ice cream to airtight containers and freeze for at least 4 hours or until set to desired consistency.
# Notes:
01 -
For a smoother texture, ensure the sweet potato puree is completely homogenized before adding.
02 -
To intensify flavor, prepare the custard a day in advance and allow longer chilling before churning.