Sweet Potato Ice Cream
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!
Servings: 8
Ingredients
- 2/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 cups heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 ounces cream cheese, softened
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 cup cooked pureed sweet potato, chilled
- 1/2 cup marshmallow sauce
- 2/3 cup chopped pecans
- 2 tablespoons butter
- 2 teaspoons sugar
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.
Nutrition
Calories: 574kcal