This Sweet Potato Ice Cream is easy to make and and you don't need an ice cream maker to do it. It is a custard style ice cream and it's rich and creamy. Give it a try and I'm sure you'll be making it throughout the year, not just during the summer.
|Heavy cream||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs) (2% or Whole)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Granulated sugar||1/4 Cup (4 tbs)|
|Firmly packed light brown sugar||1/2 Cup (8 tbs)|
|Kosher salt||1 Teaspoon (1/2 Teaspoon table salt)|
|Canned sweet potato puree||15 Ounce (1 Can)|
|Ground cinnamon||3/4 Teaspoon|
|Ground nutmeg||1/4 Teaspoon|
|Ground ginger||1/4 Teaspoon|
|Pure vanilla extract||1 1/2 Teaspoon|
1. Bring milk and cream to a boil on low heat.
2. In a separate bowl, whisk eggs and pumpking puree with granulated sugar, light brown sugar and sweetened condensed milk.
3. Slowly incorporate milk and cream mix with the eggs whisking vigorously.
4. Transfer the whole thing to a pot and cook for 10 to 15 minutes with constant whisking to prevent any lump formation. When the custard coats the back of the spoon, remove from heat.
5. Strain the custard to get rid of any lumps. Place it on a ice bath.
6. Cool the custard to at least 60 F. Add ginger, nutmeg, vanilla extract and cinnamon powder and whisk into the custard.
7. Transfer to a baking dish and freeze for about 45 minutes.
8. Remove from fridge and give the ice cream a stir. Mix well and freeze for another 45 minutes.
9. Mix again and transfer to an air tight container. Freeze for at least 4 hours.
10. Meanwhile, cut out 3 inch rounds from a pie crust roll. Spread heavy cream on top and sprinkle some sugar.
11. Invert a muffin tin and wrap the rounds on the back. Bake for 6 to 10 minutes or until golden.
12. Scoop some sweet potato pie ice creams into pie cups. Drizzle with a sauce of your choice and serve.