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 ICE CREAM
Provided by Food Network
Time 10h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
- Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.
SWEET POTATO ICE CREAM
This no-churn sweet potato ice cream has a swirled sweet potato and vanilla ice cream base peppered with toasted marshmallows. Move over pumpkin. Hello sweet potato!
Provided by Claire of The Simple, Sweet Life
Categories Dessert
Time 8h
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, whip the heavy whipping cream until it holds stiff peaks.
- Add the sweetened condensed milk and vanilla extract, and continue beating until mixture returns to holding stiff peaks.
- Pour half of the ice cream base into a large bowl.
- Gently fold in the sweet potato puree, cinnamon, and ginger until completely combined.
- Pour the ice cream into a parchment paper lined loaf pan, alternating between the vanilla and sweet potato ice cream, sprinkling in toasted marshmallow as you go.
- Allow to set over night.
Nutrition Facts : ServingSize 1/2 cup, Calories 215 calories, Sugar 20.3g, Sodium 77mg, Fat 10.4g, SaturatedFat 6.4g, Carbohydrate 27.4g, Fiber .7g, Protein 3.8g, Cholesterol 39mg
OKINAWAN SWEET POTATO ICE CREAM
Okinawan sweet potatoes are a glorious purple color which makes this ice cream a lovely lavender color. You could probably sub another kind of sweet potato in a pinch, but it won't be the same.
Provided by Roosie
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients until well blended.
- Freeze in an electric ice cream maker, following manufacturer's directions.
Nutrition Facts : Calories 264.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 44.8, Sodium 54.3, Carbohydrate 32, Fiber 0.2, Sugar 25.6, Protein 3.7
CAJUN SWEET POTATO ICE CREAM
This recipe is being posted for play in ZWT9 - Cajun//Creole. This recipe is from a web site named A thought for Food. The author of this recipe states: The use of herbs and spices might scare some from trying it... but if you're tired of store-bought ice creams and are looking for something a bit different, this is a fun one to try. I personally can't wait to try this one.....yummm !
Provided by Baby Kato
Categories Frozen Desserts
Time 6h
Yield 1 Quart
Number Of Ingredients 10
Steps:
- Place cream, milk, and brown sugar in a medium saucepan that's set to low-medium heat. Stir until sugar has dissolved and the mixture is hot, but not boiling.
- Whisk the egg yolks in a bowl. Continue whisking and slowly add in one cup of the hot mixture. Pour the mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens enough that it coats the back of a spoon, about 6 minutes. Do not boil.
- Pour the mixture back into the bowl and whisk in the sweet potato puree, nutmeg, cinnamon, cayenne pepper and rosemary. Cover and refrigerate until it has chilled about 2 - 3 hours.
- Follow the manufacturer's directions for the ice cream maker to freeze.
- Once the ice cream is ready to your liking , scoop into bowls and top with pecans.
Nutrition Facts : Calories 3547.7, Fat 269.6, SaturatedFat 151.2, Cholesterol 1669.6, Sodium 608.2, Carbohydrate 261.4, Fiber 10.5, Sugar 188.8, Protein 40.2
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SWEET POTATO ICE CREAM WITH TOASTED MARSHMALLOWS
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- Whisk eggs and egg yolks in a medium sized bowl. Next add both sugars, mashed sweet potato, vanilla extract and cinnamon to the bowl and whisk together. Set aside.
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- Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn't scramble.
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