Sweet potato/yam brown sugar ice cream

May 30, 2013
0 Ratings
  • Serves 6
Author Notes

A traditional hot Asian dessert in the winter can be made into a summer time treat. —Mandy @ Lady and pups

What You'll Need
  • 260 grams of sweet potato/yam after peeling
  • 1 1/2 cups whole milk
  • 3 slices of ginger
  • 2 tablespoons of dark rum
  • 1 small pinch of nutmeg
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon corn starch
  • 1/4 cup heavy cream
  • 1 tablespoon extra tbsp of dark rum, optional
  1. Peel the yam/sweet potato and cut into relatively thin slices (so it cooks faster). Combine the sweet potato, whole milk, ginger, dark rum and nutmeg in a pot. Bring to a very low simmer on low-heat and keep gentle-simmering until the sweet potato is cooked through (a fork can easily pierce through), just a few minutes. Turn off the heat, then pick the ginger-slices out and discard them. Add the brown sugar and white sugar, stir until dissolved.
  2. Transfer the mixture to a blender, and add the corn starch. Blend on high-speed until the mixture is finely pureed and lump-free, approx 1 min. The residual heat will also cook the corn starch which further thickens the mixture. Add the heavy cream and the optional dark rum, blend until mixed. Transfer the mixture back to the pot and chill in the fridge until completely cold, preferably 6 hours. This “resting” time is supposed to improve the texture of the ice cream.
  3. Churn the mixture into ice cream according to your ice cream-maker instruction. If your machine is just an ice-bucket with a spinner like mine, I find that the coldness of the bucket never lasts long enough. So I usually leave the churned ice cream in the bucket and return it back to the freezer. Every 15 min or so, I would go back and fold/knead the ice cream with a spoon or spatula. I find that this improves the texture of the ice cream by making it slightly denser. Repeat for a couple of times then transfer the mixture to a container to harden in the freezer.
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9 Reviews

Hippolyta November 8, 2015
What can I use instead of booze in place of the rum?
Mandy L. November 8, 2015
You can just omit it :)
Margaret March 29, 2014
The extra rum at the end -- that gets drizzled over the ice cream maybe?
thirteenJ March 29, 2014
Oops! I drank it while churning :)
Mandy @. March 30, 2014
woooo... why not? hehe
Ruth M. June 2, 2013
How much cream?
Mandy @. June 3, 2013
corrected on the recipe. sorry.
thirteenJ May 31, 2013
Pssst...forgot to list the heavy cream in the ingredients.
Great website!!
Mandy @. June 3, 2013
oh im so sorry! I will correct right away!