Imagine the perfect combination of sweet potato casserole and ice cream together! Well, we have it here.
Ingredients
1 EA vanilla bean (seeds scraped out)
17.5 OZ / 500 ML milk
10.5 OZ / 300 ML heavy cream
6 EA egg yolks
3.5 OZ / 100 G sugar
3.5 OZ / 100 G maple syrup
3 OZ / 80 G pecan nuts (roughly broken)
10.5 OZ / 300 G sweet potato
Directions
Add your egg yolks to the mixing bowl with the sugar. Beat the eggs with the butterfly whisk inserted for 3 minutes / speed 4. Scrape down the sides of the mixing bowl.
Add vanilla bean, vanilla seeds, milk, cream and maple syrup to the mixing bowl. Warm the mixture with the butterfly whisk inserted for 10 minutes / 195°F|90°C / speed 2. Remove the vanilla bean.
Line a shallow dish with parchment paper and freeze the mixture overnight.
TIP: You could also use ice trays for this.
Once your ice cream is frozen, peel your sweet potato, then chop it into small cubes. Add them to the deep steaming tray. Add your water to the mixing bowl and attach your deep steaming tray. Steam your potato for 10 minutes. Once cooked, allow to cool down, then clean the mixing bowl well.
Place the frozen ice cream mixture in the refrigerator for 15 minutes to soften slightly, then cut it into cubes using a sharp knife. Add the cubes to the mixing bowl along with the cooked sweet potato, and pecans. Mix for 20 seconds / speed 8. Place into a freezer-proof container and freeze till set stirring occasionally.
