SWEET POTATO ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
- Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
- Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.
SWEET POTATO PIE ICE CREAM
This is by far the very best ice cream I have ever tasted. If you love sweet potato pie, chances are you'll adore this creamy, icy treat! It tastes best when you cook your own sweet potatoes; canned sweet potatoes simply don't taste as delicious. From Cooking Light. Cooking time includes time to let ice cream soften.
Provided by hannahactually
Categories Frozen Desserts
Time 1h5m
Yield 8 1/2 cup servings
Number Of Ingredients 6
Steps:
- Place a large bowl in freezer.
- Let ice cream stand at room temperature 45 minutes or until softened.
- Preheat oven to 450°.
- Cut pie dough round in half.
- Place half of dough on a baking sheet coated with cooking spray; reserve remaining dough for another use.
- Bake dough at 450° for 10 minutes or until lightly browned.
- Cool completely on a wire rack.
- Break crust into small pieces.
- Place sweet potatoes, sugar, and spice in a bowl.
- Mash with a fork until well blended.
- With a rubber spatula or stand mixer, combine sweet potato mixture, piecrust pieces, and softened ice cream in chilled bowl.
- Cover and freeze to desired consistency.
- Enjoy!
Nutrition Facts : Calories 297, Fat 11.1, SaturatedFat 3.1, Cholesterol 17.8, Sodium 220.6, Carbohydrate 44.8, Fiber 2, Sugar 24.1, Protein 5
SWEET-POTATO ICE CREAM
Provided by Sarah Belk
Categories ice creams and sorbets, dessert
Time 2h15m
Yield About 3 cups ice cream
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
- In a small saucepan, scald milk and set aside.
- In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
- Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 92 milligrams, Sugar 22 grams
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