Sweet Potato Ice Cream
Many ice creams, including the one below, begin with custard sauce--a milk and egg yolk mixture--to which you add flavoring, in this case sweet potato puree and ginger. The key to custard sauce is to keep stirring it while it cooks to prevent it from scorching on the bottom. This is a grand dessert for the holidays, and would make a superb accompaniment to hot baked apples.
  • 2 small sweet potatoes (12 ounces total)
  • 2 cups low-fat (1%) milk
  • 1 cup whole milk
  • 1/3 cup (firmly packed) dark brown sugar
  • 2 strips (3- x 1/2-inch each) orange zest
  • 1 vanilla bean, split lengthwise, or 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground ginger

1. Preheat oven to 425°F. Prick sweet potatoes in several places and bake until very soft, about one hour. When cool enough to handle, peel and puree in food processor or blender.

2. In a medium saucepan, combine low-fat milk, whole milk, brown sugar, orange zest, vanilla bean (if using) and salt, and cook over low heat until just scalded, about five minutes.

3. In a small bowl, whisk together egg yolks and granulated sugar.

4. Whisking constantly, whisk 1 cup of warm milk mixture into yolk mixture to warm it, then whisk warmed yolk mixture into milk mixture in saucepan.

5. Whisk in sweet potato and ground ginger, and cook over low heat, stirring constantly, until mixture coats back of a spoon, about 12 minutes. Remove from heat, push through a strainer, discarding orange zest and removing vanilla bean. If using vanilla extract, stir in at this point.

6. Chill mixture, then transfer to ice cream maker and freeze according to manufacturer's instructions.

Nutritional Information
Per serving: 213 calories, 4g total fat, 1.9g saturated fat, 1.3g monounsaturated fat, 0.4g polyunsaturated fat, 1.2g dietary fiber, 6g protein, 39g carbohydrate, 80mg cholesterol, 119mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

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