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Prep Time: 40 Minutes Cook Time: 6 Minutes |
Ready In: 46 Minutes Servings: 6 |
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from Diana Rattray 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 |
1/4 teaspoon nutmeg |
3/4 teaspoon cinnamon |
Directions:
1. Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly. Slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6-8 minutes. Do not boil. Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled. Freeze in ice cream maker as directed.
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