This Sweet potato Ice Cream with Marshmallow Swirl and Candied Pecans is worth getting the ice cream scoop out during the fall months. With cinnamon and sweet potato mixed into a rich and creamy ice cream base, you'll be wanting a third scoop on your ice cream cone!
Course Dessert
Cuisine Southern
Prep Time 4 hourshours
Servings 8
Author Christin Mahrlig
Ingredients
2/3cupgranulated sugar
1/4cuppacked brown sugar
2cupsheavy whipping cream
1/4teaspoonsalt
1/2teaspoonground cinnamon
2ouncescream cheese,softened
6egg yolks
1teaspoonvanilla extract
1cupcooked pureed sweet potato,chilled
1/2cupmarshmallow sauce
2/3cupchopped pecans
2tablespoonsbutter
2teaspoonssugar
Instructions
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.