Fruit are popular ingredients to make Ice Cream. Chocolate and Nuts are also popular. Have you ever used Sweet Potato? Puree softly cooked Sweet Potato and add it to Vanilla Ice Cream. Today I used an orange coloured Sweet Potato. I added a little Ground Cinnamon, and Rum Raisins as well. This home made Ice Cream is not too sweet, and quite delicious.

Makes

4 Servings

Ingredients

1 medium size Sweet Potato of your choice
*Note: You would need 1/2 to 1 cup smoothly pureed Cooked Sweet Potato. Today I added 1 cup.
2 Egg Yolks
2 tablespoons Caster Sugar
1/2 cup Milk
1/2 cup Thickened Cream
2 tablespoons Caster Sugar
1/8 to 1/4 teaspoon Ground Cinnamon
1/2 teaspoon Vanilla Extract
*Note: Today I added 1/4 cupful Rum-steeped Sultanas.

Method
  1. Peel Sweet Potato, trim off the ends, cut into chunky pieces, then boil OR steam until soft. Blend into smooth puree. I used a stick blender. Cool completely. *Note: Add some Sugar if you want it sweeter.
  2. Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
  3. Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. Cool the mixture completely. *Note: If you want to cook it properly, return the mixture into the saucepan and heat up whisking constantly.
  4. When Sweet Potato puree and Egg & Milk mixture are cooled (OR chilled), beat Thickened Cream and Caster Sugar in a separate bowl until soft peaks form.
  5. Combine Sweet Potato puree, Ground Cinnamon, Egg & Milk mixture and Vanilla Extract, then add whipped Cream (and Rum-steeped Raisins OR Sultanas), and gently combine.
  6. Pour the mixture into a container and place in the freezer for 2-3 hours or until ready. *Note: Ice Cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.