Sweet Potato ice Cream

A twist on a much loved Thanksgiving classic. Instead of sweet potato pie try sweet potato ice cream, this is a variation of a pumpkin ice cream I had a few years ago.

1½ Cups Whole milk

1 Cup dark brown sugar

1 cinnamon stick

3 Egg yolks

1 heaped teaspoon of fresh ginger or ginger paste

½ Teaspoon vanilla extract

1/8 Teaspoon black pepper

¼ Teaspoon ground nutmeg

1 cup sweet potato

¾ Cup heavy cream

¼ Cup Brandy

Roast the sweet potato in an oven preheated to about 400°.

Now set about making the custard

Pour the milk into a saucepan over a medium bring to just below the boil

Add the cinnamon stick, remove from the heat and  leave to steep for at least 20 minutes

In a pan bring about 1½ inches of water to a soft boil,

Measure out the sugar, reserve half for later  and…

…Put the other half of the sugar into a bowl. I used a stand mixer so that when it comes to pouring in the hot liquid, I have a free hand

Add the yolks to the sugar

Whisk until the mixture turns pale

and thick and forms ribbons

To this mixture add in the

The ground nutmeg, black pepper

The ginger paste and vanilla extract.

Give these  a good mix to incorporate them thoroughly

OK..So back to the milk

And the reserved sugar to the milk and bring back to just under the boil. Watch this very closely, if this boils it will curdle. You really only want to warm so that the sugar dissolves.

Pour through a stainer to remove the cinnamon stick and any lumps. With the mixer on low steadily pour into the egg mixture

Take the mixing bowl and put it on top of the pan containing the softly boiling water. Stir constantly, making sure you get the mixture at the bottom of the bowl.

You want the custard to thicken to the point that it coats the spatula. A good test to check the thickness is to draw your finger across the spatula, if the line holds it shape the custard is thick enough. If not cook it for a few minutes more and check again

Plunge the warm bowl of custard into a a sink filled with cold water, this will stop it from cooking more. Now cover with cling film, make sure it touches the surface of the custard to prevent a skin from forming. Chill in the fridge for at least a few hours, I usually leave mine overnight.

remove  the sweet potato from the oven and let it cool,

Scoop out the inside and blitz in a food processor

It is important to get this really smooth, the sweet potato give the ice cream a grainier texture than other ice creams, so you really don’t want lumps

Add in 1 tablespoon of cream and blitz again

When you have beautifully smooth creamy sweet potato measure out 1 cup

Remove the chilled custard from the fridge and stir in the sweet potato and cream.

Last, but not least pour in the brandy. It is tempting to over do it, but if you go crazy with the booze the ice cream wont freeze properly. Stir that in and churn in the ice cream maker or still freeze

Pour into a container and pop in the freezer until needed

Inject some some into dessert, I served the ice cream with toasted marshmallows  and pecan cookies