Sweet Potato Ice Cream Food

SWEET POTATO ICE CREAM

Steps:

• In a medium saucepan, heat cream, milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer before removing from heat.
• Lightly whisk egg yolks in a separate medium bowl.
• Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
• Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes, remove the saucepan from heat.
• Pour cream mixture through a strainer into a large bowl. While mixture is still hot, stir in sweet potato puree, cinnamon, ginger, nutmeg, and salt until completely blended.
• Cover bowl with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 4 hours.
• Once mixture is chilled, freeze in an ice cream maker according to the manufacturer's instructions. When ice cream is almost frozen, mix in white chocolate chips and toasted pecans.
• When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.

VEGAN MATCHA SWEET POTATO ICE CREAM

Steps:

• Peel the sweet potatoes and cut into small pieces
• Boil or steam for about 15 minutes, or until soft enough to pierce with a fork, and drain
• Mash the sweet potatoes with a fork
• Once cooled, transfer the mash into a freezer-friendly container and place in freezer until completely frozen
• Place the frozen mash into your blending device of choice along with the coconut yogurt, matcha powder and maple syrup
• Blend until it forms a thick ice-cream-like texture - you will probably have to mix it around a few times during this process to make sure it's all evenly blended
• Serve in a cone or cup!

SWEET POTATO ICE CREAM

Steps:

• Place the egg whites in a mixing bowl. Beat on high speed with an electric mixture until stiff peaks form. With the mixer running, beat in the egg yolks. Keep the mixer running and slowly add each ingredient, mixing well after each addition. Stop and scrape down the sides of the bowl as needed. Once all the ingredients are blended in, place the mixture in your ice cream maker (and process as directed by your machine manufacturer) or in a freezer-proof container.

SWEET POTATO DOG ICE CREAM

Steps:

• Place all ingredients in a blender or food processor and blend until smooth. Alternatively, you can mix everything together in a bowl, making sure to break up the sweet potato as much as possible (this is what I did).
• Once all of the ingredients are blended, pour the mixture into your desired containers for freezing.
• Place in the freezer for at least a few hours to harden.
• Feed to your pups and enjoy their excitement and gratitude (I like to pretend my dogs say thank you. I know they mean it).

PURPLE SWEET POTATO ICE CREAM

Steps:

• Add all the ingredients to a blender, and blend on high until creamy and smooth with no chunks.
• Pour into a shallow dish or ice cube tray and freeze overnight.
• The following day, remove from the freezer for 5 minutes to thaw. Then break into chunks.
• Re-blend the chunks in a high speed blender or food processor until thick and creamy like soft-serve. You will need to use the tamper or stop and scrape down the sides frequently.
• Serve immediately. Or spread into a shallow dish and re-freeze for 30-60 minutes until scoop-able.
• Enjoy!

VEGAN CHOCOLATE SWEET POTATO ICE CREAM

Steps:

• Peel the sweet potatoes and cut into small pieces
• Boil or steam for about 15 minutes, or until soft enough to pierce with a fork, and drain
• Mash the sweet potatoes with a fork
• Once cooled, transfer the mash into a freezer-friendly container and place in freezer until completely frozen
• Place the frozen mash into your blending device of choice along with the yogurt, cocoa powder and maple syrup
• Blend until it forms a thick ice-cream-like texture - you will probably have to mix it around a few times during this process to make sure it's all evenly blended
• Serve in a cone or cup!

SWEET POTATO ICE CREAM

Steps:

• Pre-freeze ice cream maker according to manufactures instructions.
• Bake or boil the sweet potato until completely soft. If baking, I suggest to bake in a 425°F oven for 45-60 minutes. If boiling, remove the skin. Spoon out 1 ¼ C of the sweet potato filling and set aside.
• In a small pan, melt butter over medium heat until it starts to turn light brown. Add the mashed sweet potato, brown sugar and cinnamon. Stir until combined. Refrigerate sweet potato mixer until completely cold.
• In a medium sauce pan, combine 2 cups of heavy cream, 3/4 cup brown sugar, maple syrup, bourbon and cinnamon. Stir until mixture is lightly boiling.
• Remove from heat and stir in remaining 1 cup of heavy whipping cream.
• Refrigerate until the mixture is completely cold. If mixture gets firm, it may be reheated until liquid forms again. Return to the freezer to cool rapidly.
• To churn the ice cream, pour liquid in slowly and churn on low for 10 minutes until custard starts to form. Increase speed and churn for another 5 minutes. Pour the smashed sweet potatoes into the ice cream.
• Once mixture has reached custard form, stop the mixer and spoon into freezer safe container or serve immediately. Freeze for 1-4 hours.

SWEET POTATO ICE CREAM PIE

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.

SWEET-POTATO ICE CREAM

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.

SWEET POTATO ICE CREAM

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.

SWEET POTATO CREAM CHEESE ICE CREAM

Steps:

• Combine sweet potato and milk in a medium sauce pot. Bring to a boil, then lower to a simmer and cook for 10-15 minutes until fork tender.
• Meanwhile, combine the cream cheese, salt, spices and vanilla in a small bowl and whisk together. Set aside.
• Transfer the sweet potatoes and milk to a blender and blend until smooth.
• Pour the mixture back into the sauce pot over medium-low heat.
• Whisk together the heavy cream and cornstarch in a small bowl. Pour into the sweet potato mixture in the sauce pot and stir.
• Add the brown sugar and molasses and stir until sugar is dissolved.
• Turn off heat, add the cream cheese mixture to the sauce pot and stir until fully incorporated.
• Pour the mixture into a bowl.
• Place the bowl in an ice bath for immediate cooling or the refrigerator for 2-3 hours until chilled. If using the ice bath, let cool in the bowl, mixing occasionally for 20-30 minutes.
• Once cooled, pour mixture into your ice cream maker and churn according to manufacturer's directions.
• Transfer to a freezer safe container and freeze for 2-3 hours to set before serving.

SWEET POTATO PIE ICE CREAM

Steps:

• In a blender, combine the first five ingredients; cover and process for 30 seconds or until smooth. Transfer to a freezer container; freeze for at least 4 hours before serving. Serve in dessert dishes with graham crackers.

SWEET POTATO PIE ICE CREAM

Steps:

• Beat cream in a large bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak. Add sweetened condensed milk and egg yolks; beat until well mixed. Slowly beat sweet potatoes into cream mixture until well blended. Stir in cinnamon.
• Crumble graham cracker crusts into the sweet potato mixture; pour into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency, about 6 hours. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

OKINAWAN SWEET POTATO ICE CREAM

Steps:

• Mix all ingredients until well blended.
• Freeze in an electric ice cream maker, following manufacturer's directions.

SWEET POTATO ICE CREAM

Steps:

• in a medium saucepan bring cream, both sugars, salt, and cinnamon just to a boil. Remove from heat and whisk in cream cheese.
• Whisk egg yolks in a medium bowl.
• Slowly whisk 1/3 of the cream mixture into the egg yolks. Transfer egg mixture to saucepan and cook, whisking constantly, over medium heat until temperature reaches 180 degrees.
• Remove from heat and pour through a fine-meshed sieve into a large bowl.
• Fill another large bowl with ice and place bowl with ice cream mixture into it. Let cool until it reaches 40 degrees.
• Stir in vanilla extract and sweet potatoes. Refrigerate at least 2 hours.
• Meanwhile make pecans. Melt butter in a small pan, add pecans and sugar and stir for 1 minute. Remove from heat and let cool.
• Freeze mixture in an ice cream maker according to manufacturer's directions.
• Just before turning ice cream maker off, add marshmallow cream and pecans.

SWEET POTATO ICE CREAM

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.

TWO-INGREDIENT SWEET POTATO ICE CREAM

Steps:

• Wash sweet potato, pierce with a fork, and cook on high for 6-8 minutes, or until tender. Let cool to touch.
• Scoop flesh out of potato, and transfer to a small bowl.
• Mash with vanilla and cinnamon if using.
• Transfer to a freezer-safe container with a lid, and freeze sweet potato at least 2 hours or overnight.
• Slice banana, and freeze at least 2 hours, or overnight.
• Once frozen, add potato and banana to a food processor or high-powered blender, and blend until smooth.
• Top with additional cinnamon and maple syrup or honey if desired, and serve for a soft-serve texture, or freeze until firmer for hard ice cream texture.

SWEET POTATO ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Heat cream, milk, and brown sugar in a medium saucepan over medium heat, stirring occasionally until sugar is dissolved and mixture begins to boil.
• In a small bowl, whisk egg yolks briefly; slowly pour about 1 cup of the hot cream mixture into egg yolks, whisking briskly as you pour.
• Pour egg yolk-cream mixture back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon, or to about 175 F. Do not boil.
• Strain mixture through a fine-mesh sieve into a bowl. Whisk in the sweet potato puree, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, at least 3 hours.
• Churn in an ice-cream maker following manufacturer's directions. Transfer to a container. Cover, and freeze until firm, at least 1 hour.

SWEET POTATO ICE CREAM

Steps:

• Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly. Slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6-8 minutes. Do not boil. Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled. Freeze in ice cream maker as directed.

SWEET POTATO ICE CREAM

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

Steps:

• Sweet Potao Ice Cream. Preheat the oven to 190°C (375 °F). Pierce the sweet potato with a fork and bake it until tender, about an hour. Cool it completely, peel it and puree the sweet potato until smooth. Measure out 260 g (1 cup) of the puree into a large mixing bowl. Whisk the coconut milk, cream, sugar, corn syrup, milk powder and vanilla into the sweet potato puree until smooth. Pour this into an ice cream maker and churn following manufacturer's instructions. Once frozen (but it will still be soft), transfer the ice cream to a non-reactive container and freeze until firm.
• Make brittle. Line a baking tray with parchment paper and lightly grease it. Ready all the ingredients before you start cooking the sugar. Bring the water, sugar and corn syrup up to a boil over high heat and continue to boil, uncovered until it is a light amber colour,occasionally brushing down the sides of the pot with water. Remove the pot from the heat and immediately stir in the butter, baking soda and vanilla, taking care for the steam. Stir in the nuts and spread this on the prepared baking tray, spreading to disperse the nuts evenly. Sprinkle the brittle with sea salt and let cool completely to room temperature before cracking to eat or use as a dessert garnish. The brittle will keep in an airtight container for up to a week.
• Spiced Maple Ice Cream. Whisk the maple syrup, condensed milk and cinnamon together and keep refrigerated until ready to use.

SPICED SWEET POTATO ICE CREAM

Steps:

• In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
• Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
• In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
• Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the strainer with the spatula to extract as much flavor as possible.
• Cool the custard to below 70°F by stirring it over the ice bath. Stir mashed sweet potato, vanilla extract, ginger, nutmeg, and cinnamon into the cooled custard.
• Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.