1–1.5 lb bag Mim’s Famous Sweet Potatoes, scrubbed
1½ cups heavy cream
1 cup whole milk
¾ cup packed brown sugar
3 large egg yolks
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
¼ tsp salt
⅓ cup white chocolate chips (optional)
¼ cup chopped pecans (optional)
⅓ cup small marshmallows (optional)
Prep Time: 20 min
Cook Time: 12 min
Chill Time: 8 hours
Servings: 4 (2 scoops each)
1 Preheat oven to 400° F. Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 30–40 minutes, or until very soft, then remove and discard the peel. Purée in a food processor or blender. Measure out 1 cup purée and set aside.
2 In a medium saucepan, heat cream, milk, and brown sugar over medium heat, stirring constantly. Remove from heat just before the mixture begins to simmer.
3 Lightly whisk egg yolks in a separate medium bowl. Slowly pour half of the warm cream mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
4 While whisking, continue to cook over low heat. Remove from heat when the mixture thickens enough to coat the back of the spoon, after about 4–6 minutes. Pour cream mixture through a strainer into a large bowl.
5 While mixture is still hot, stir in sweet potato purée, cinnamon, ginger, nutmeg, and salt until completely blended. Cover the bowl with plastic wrap, allowing the plastic wrap to touch the top of the mixture; this prevents a skin from forming. Place in refrigerator and let cool for about 1 hour.
6 Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
7 When ice cream is almost frozen, mix in any optional ingredients like white chocolate chips, chopped pecans, or marshmallows.
8 When ice cream is frozen, move to an airtight container and place in freezer for at least 4 hours to allow it to continue to harden.
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