Now Churning: Sweet Potato Ice Cream
Tis the season for all things sweet potato! Recipe developer Mary-Frances Heck has a new collection of recipes out that celebrate this versatile tuber. Whether you're gearing up for holiday feasts and need a new go-to spud preparation or simply craving a hefty dose of vitamin A, Sweet Potatoes has an answer for you. If you've never had sweet potato ice cream, now's the time!
Rich and smooth, this ice cream starts with cooking the sweet potato in milk, which helps prevent ice crystals from forming when the custard freezes. The ice cream base comes together in a snap, and while cashews are optional, they are delicious with the honey and cardamom. Serve this in a sundae with hot fudge, or make a "sweet potato pie" by spooning the ice cream into a graham cracker crust. Either way, top with toasted marshmallow crème.
- 1 medium sweet potato (about 1/2 pound)
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup honey
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cardamom (optional)
- 1/2 cup toasted, chopped cashews (optional)
- Marshmallow crème
- maraschino cherries
- Combine the sweet potato, milk, and cream in a medium saucepan. Set over medium heat and bring to a simmer. Cook until the sweet potato is very tender, about 15 minutes. Pour the mixture into a blender and add the honey, brown sugar, vanilla, salt, and cardamom, if using. Process until very smooth, about 30 seconds. Refrigerate the ice cream base until it is very cold and there are no visible bubbles in it, at least 4 hours but preferably overnight.
- Churn the ice cream in an ice cream maker according to the manufacturer’s instructions.
- When the ice cream is frozen, scoop it into a loaf pan and smooth the surface. Cover with plastic wrap and freeze until solid, at least 2 hours.
- With a warmed scoop, dip scoops of ice cream into serving dishes. Top with hot fudge, cashews, and marshmallow crème and toast with a kitchen torch. Finish with a cherry.