Sweet Potato Ice Cream

I would like to start this off with the following disclaimer: I did not eat this. Even a slight whiff of sweet potatoes makes me want to fall over dead, sadly. Thankfully dear Hubs loves sweet potatoes, and was more than happy to be the guinea pig.

He would like for you to know that the texture was a bit 'chunkier' than regular custard-based ice creams (sing it brother, I could see that from eye-balling the stuff from 6 feet away). But, he really didn't think that was a bad thing. He also said it tasted very much like pumpkin pie, if you added sweet pecans and marshmallows. Or maybe more like candied yams. Or something.

At any rate: he's been dipping into the quart in the freezer all week, so I would guess it is in the "yummy" category. You'll have to give it a try and let me know what you think as well...

Sweet Potato Ice Cream

(Adapted from The Perfect Scoop, 2007)

Ingredients:

1 lb. sweet potatoes, peeled and diced to 1-in. cubes

1 c. + 2 Tbsp. whole milk

2/3 c. packed light brown sugar

1/4 tsp. ground cinnamon

1/2 tsp. vanilla extract

Pinch of salt

Few drops of lemon juice

Wet pecans (recipe follows)

1/2 c. (or so) mini marshmallows

Place the sweet potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat to a simmer, and cook for about 20 minutes (until cubes are tender). Drain and set aside to cool to room temperature.

Pour the milk into a blender and add the brown sugar, sweet potatoes, cinnamon, vanilla, a pinch of salt, and squeeze of lemon juice. Puree until very smooth, at least 30 seconds. Press the mixture through a mesh strainer using a rubber spatula.

Chill the mixture thorougly in the refrigerator (overnight is best), then freeze it in your ice cream maker according to directions. In the last few minutes of churning, add the wet pecans and mini marshmallows.

Wet Pecans

2 c. pecans, roughly chopped

3/4 c. real maple syrup

Big pinch salt

Heat the syrup in a medium saucepan until it comes to a full boil. Stir in the nuts, and cook until the mixture comes to a full boil once again. Toss in a big pinch of salt. Cook while stirring for 10 seconds, then remove from the heat and cool completely. The nuts will be sticky (and wet) when cooled.

PS: See ya in 6 months, Robot.