Ingredients
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1-¼ cups (300 ml) whole Milk
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2 cups (475 ml) Whipping Cream
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1 cup (255 g) cooked, mashed Sweet Potato
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¾ cup (150 g) Sugar
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6 Egg Yolk
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1 teaspoon real Vanilla Extract
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1 teaspoon Pumpkin Pie Spice
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1 teaspoon Cinnamon
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Pinch Cloves
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Pinch of Kosher Salt
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½ cup (65 g) coarsely chopped salted Macadamia Nuts
Directions
The sweet potatoes give this ice cream a warm sunset hue and silky texture, while the macadamia nuts provide a crunchy finish that will not be soon forgotten.
Steps
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1
Done
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Bring the milk and cream to an aggressive simmer in a saucepan over medium-high heat. In a large bowl, whisk together the sweet potatoes, sugar, and egg yolks until frothy. Whisk in the vanilla, pumpkin pie spice, cinnamon, cloves, and salt until smooth. Once the milk and cream have come to a simmer, slowly whisk into the egg mixture, stirring constantly. Return the entire mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. The custard is done once it starts to coat the back of the spoon and bubbles on top have disappeared, about 5 minutes. |
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2
Done
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Remove from the heat and strain through a fine-mesh strainer into a bowl set onto a bed of ice; let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer’s directions. Add the macadamia nuts once the ice cream is halfway set and still fairly soft, about 12 minutes into the freezing process. |
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3
Done
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Serve plain, or garnish with additional chopped macadamia nuts and whipped cream for garnish. |
