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Author Notes: This recipe was adapted from Jeni's recipe for Sweet Potato Ice Cream with Torched Marshmallows and was tweaked to maximize the potatoes' purple color.
I used Stokes Purple sweet potatoes, which have a denser flesh than some other purple sweet potatoes, so the texture of the ice cream might vary with the use of other sweet potatoes. —Lindsay-Jean Hard
Makes a generous quart
ounces peeled and diced purple sweet potatoes (around 1 3/4 - 2 cups if cut into 1/2-inch cubes)
cups whole milk
vanilla bean, split and scraped
ounces cream cheese, softened (4 tablespoons)
teaspoon fine sea salt
cups heavy cream
cup granulated sugar
tablespoons light corn syrup
- Combine the diced sweet potatoes, milk, split vanilla bean, and scraped vanilla seeds in a saucepan and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and easily pierced with a knife -- about 10 to 12 minutes.
- Combine the cream and salt in a large bowl and beat until smooth.
- Fill a large bowl with ice and water.
- Once the potatoes are cooked, remove the split vanilla bean, then puree the mixture in the saucepan with an immersion blender (or transfer contents to a blender or food processor, blend, and return to the pan).
- Add the heavy cream, sugar, and corn syrup to the potato and milk puree. Bring the mixture to a rolling boil over medium-high heat, boil for 4 minutes, then remove from the heat. (Keep your eye on the mixture while it's boiling, if you don't pay attention, you might find it boils over quite easily.)
- Gradually whisk the hot mixture into the cream cheese and salt blend until smooth.
- Pour the mixture into a large zip-top freezer bag and submerge the sealed bag in the ice water bath until cool (adding more ice if necessary) -- this should be about 30 minutes.
- Pour the cooled mixture into the frozen canister and spin until thick and creamy.
- Grab a spoon and eat the soft-serve straight out of the frozen canister, double-dipping like no one is watching. Or, if you have restraint, put the ice cream into a freezer-safe storage container and freeze until firm. It will become very firm once frozen, so place it on the counter to warm up a bit before scooping -- the texture won't be compromised, promise!