I think this ice cream would make a great addition to a Thanksgiving dessert buffet: Serve a scoop with sweet potato pie for a double whammy, or on top of a cinnamon cake for something a little out of the norm. You could even use it to make an ice cream cake if you're feeling really adventurous.
The original recipe calls for maple-glazed pecans to be mixed into the ice cream during the churning step, but I had other plans for this that required a smooth ice cream. And what I did - well I'm sharing it tomorrow, but rest assured it was something evil and genius. I'll give you a hint: toasted marshmallow was involved.
Sweet Potato Ice Cream
adapted from David Lebovitz, The Perfect Scoop
makes about 1 quart
- 1 pound sweet potatoes, peeled
- 1 cup plus 2 Tbs whole milk
- 2/3 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- pinch of nutmeg
- 1/2 tsp vanilla extract
- 1 tsp bourbon or whiskey
- pinch of salt
In a blender, add the cooled potatoes, milk, brown sugar, cinnamon, nutmeg, vanilla, bourbon, and salt. Puree until very smooth, at least 30 seconds. Press the mixture through a fine-mesh strainer into a medium bowl, cover with plastic wrap, and chill for several hours in the refrigerator.
Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze for several hours before serving.