Sweet Potato Pecan Ice Cream |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Sweet Potatoes and pecans; good in a pie, good in a cup cake, good for a side dish - why not in an ice cream? Ingredients:
1 large sweet potato |
1/2 cup chopped pecans |
1 tsp vanilla |
1/2 tsp nutmeg |
1 can evaporated milk ( 12 oz) |
about half a can of condensed milk (7oz) |
1 and half cups of sugar |
3 eggs, well beaten |
Directions:
1. Bake sweet potato at 375 for 45 minutes (until easily pierced by a fork).
2. Let cool, then peel and mash it.
3. Combine potato, pecans, vanilla, and nutmeg.
4. In separate bowl, blend milk, sugar, and eggs thoroughly.
5. Heat this mixture in a saucepan over medium heat for 5 minutes, but don't let it come to a boil.
6. Then chill it completely in the refrigerator.
7. Finally, combine the two mixtures and process in an ice cream machine.
8. This recipe comes from Christopher Place, Smokey Mountains, Tennessee
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