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Cajun Sweet Potato Ice Cream
At a Glance
- Prep
- 15 minutes
- Cook
- 6 minutes
- Total
- 6 hrs
- Yield
- 1.00 Quart
Categories
- Ice Cream
Cuisine
- American-Cajun
- American (Cajun)
Cooking Method
- Stovetop
Difficulty
- Moderate
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cajun Sweet Potato Ice Cream brings together 2 1/2 cups heavy cream, 1 cup whole milk, 3/4 cup dark brown sugar in a practical dish for home cooking. It takes about 6 hrs to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 2 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup dark brown sugar
- 5 egg yolks
- 1 cup sweet potato puree, canned
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoons dried rosemary
- 1/4 cup pecans, lightly chopped
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Instructions
Place cream, milk, and brown sugar in a medium saucepan that’s set to low-medium heat. Stir until sugar has dissolved and the mixture is hot, but not boiling.
Whisk the egg yolks in a bowl. Continue whisking and slowly add in one cup of the hot mixture. Pour the mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens enough that it coats the back of a spoon, about 6 minutes. Do not boil.
Pour the mixture back into the bowl and whisk in the sweet potato puree, nutmeg, cinnamon, cayenne pepper and rosemary. Cover and refrigerate until it has chilled about 2 - 3 hours.
Follow the manufacturer’s directions for the ice cream maker to freeze.
Once the ice cream is ready to your liking , scoop into bowls and top with pecans.
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