"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sweet Potato Ice Cream Recipe

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This recipe for Sweet Potato Ice Cream, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randy Dillard
Added: Tuesday, September 29, 2009


Sweet Potato Puree:

2 large sweet potatoes
1 cup packed dark brown sugar
teaspoon ground nutmeg
1 teaspoon ground cinnamon

Ice Cream Base:

2 cups sweet potato puree
(1-ounce) bottle banana extract
2 cups milk
2 cups sugar
pint heavy whipping cream
1 tablespoon vanilla extract
teaspoon salt
1 quart Half and Half
2 (14-ounce) cans sweetened condensed milk


stick margarine
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts

SWEET POTATO PUREE: Cook 2 large sweet potato in 350 F oven for 3- - 45 minute or until soft to the touch. Let cool and peel. Add sweet potato, brown sugar, nutmeg and cinnamon to a large bowl. Mash until all ingredients are well combined or use a food processor.

ICE CREAM BASE:Scald whole milk with sugar and salt, stir until completely dissolved. Add heavy whipping cream, and sweetened condensed milk. Let cool and add the vanilla.

Mix the puree and ice cream base. Pour into ice cream freezer, add enough Half & Half to bring level to fill line. Freeze as directed in a 4 quart ice cream freezer.

TOPPING: Mix all of the ingredients in a bowl. Spread mixture on parchment paper on a cookie sheet. Bake for about 30 minutes in a 350 F oven or until the topping is crispy and brown. If needed, crush the topping and sprinkle on the ice cream before serving.




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