Sweet Potato Ice-Cream
2-3 medium-sized sweet potatoes
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
2 cups heavy cream
1 1/2 cups whole milk
3/4 cup packed brown sugar
4 egg yolks
1 Tbsp. maple syrup
Preheat oven to 350 degrees.
Rinse sweet potatoes, pierce the skin 3-4 times, wrap tightly in aluminum foil and place on a baking sheet. Bake 45 minutes to 1 hour or until potatoes are soft. Unwrap potatoes, cool completely and peel. Be sure to remove peel and coating. Mash potatoes by hand orin food mill with a coarse mesh. Add in nutmeg and cinnamon. Set aside.
Blend cream, milk and brown sugar together in a 3-quart saucepan and head on medium-low, stirring constantly until sugar melts and the mixture is hot, but not boiling.
Whisk egg yolks in separate bowl. Temper the yolks by slowly adding 1 cup of the hot milk mixture to the egg yolks, whisking constantly to prevent curdling.
Slowly add the egg yolks to the remaining milk mixture in the saucepan, steadily whisking to avoid curdling. Raise the heat to medium, and whisk the custard mix until it thickens slightly, about 6-10 minutes. The mixture should coat the back of a spoon when its ready. Do not allow it to boil.
Remove from heat and cool for 10 minutes. Add the pureed sweet potatoes and store to incorporate evenly. Add maple syrup. Cover and refrigerate 1-2 hours until cold. Using an ice-cream maker, follow the manufacturer’s instructions to make the ice-cream, and then firm it in the freezer.