Okay, this is the first time I'm using sweet potatoes to make ice cream. I bought some purple color sweet potatoes earlier. So, I decided to use them instead of the usual orange color ones. The end result? Just delicious, tastes like sweet potato pie filling; but, frozen and creamier in this case. If you like sweet potatoes, do give this recipe a try.
Recipe adapted from The Perfect Scoop by David Lebovitz
Sweet Potato Ice Cream
1 lb (450 g) Sweet Potatoes, peeled and cubed
1 Cup plus 2 Tbsp (280 ml) Whole Milk
2/3 Cup (140 g) Packed Light Brown Sugar
1/4 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
Pinch of salt
A few drops of freshly squeeze lemon juice
Place the cubed sweet potatoes in a medium saucepan and cover with water. Bring to a boil, reduce the heat to a simmer, and cook for 20 minutes, or until tender when poked with a sharp knife. Drain the sweet potatoes and let cool to room temperature.
Pour the milk into a blender and add the brown sugar, sweet potato pieces, cinnamon, vanilla, and salt. Puree until very smooth, at least 30 seconds. Add lemon juice to taste. Press the mixture through a mesh strainer, using a flexible rubber spatula.
Allow the mixture to cool thoroughly, then freeze it in an ice cream maker.