Sweet Potato Ice Cream Recipes

Steps:

• In a blender, combine the first five ingredients; cover and process for 30 seconds or until smooth. Transfer to a freezer container; freeze for at least 4 hours before serving. Serve in dessert dishes with graham crackers.

Steps:

• Preheat the oven to 350 degrees F.
• Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
• Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.

Steps:

• Preheat oven to 400 degrees.
• Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
• In a small saucepan, scald milk and set aside.
• In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
• Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.

Steps:

• The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
• Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
• Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.

Steps:

• Scrub the potatoes and bake them at 400° for 1 hour or until soft.
• When the potatoes are cool enough to handle, peel and mash the potatoes.
• You should have about 1 1/4 cups of mashed sweet potatoes; set aside.
• In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
• Beat in the corn syrup and salt; set aside.
• In a large saucepan, bring the half-and-half to a simmer.
• Slowly beat the hot half-and-half into the eggs/sugar mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove pan from heat and beat in the potato puree.
• Pour the hot potato custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker by following the manufacturer's instructions.
• When finished, the ice cream will be soft; for a firmer ice cream, transfer to a freezer-safe container and freeze several hours.

Steps:

• Beat cream in a large bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak. Add sweetened condensed milk and egg yolks; beat until well mixed. Slowly beat sweet potatoes into cream mixture until well blended. Stir in cinnamon.
• Crumble graham cracker crusts into the sweet potato mixture; pour into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency, about 6 hours. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Steps:

• Place cream, milk, and brown sugar in a medium saucepan that's set to low-medium heat. Stir until sugar has dissolved and the mixture is hot, but not boiling.
• Whisk the egg yolks in a bowl. Continue whisking and slowly add in one cup of the hot mixture. Pour the mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens enough that it coats the back of a spoon, about 6 minutes. Do not boil.
• Pour the mixture back into the bowl and whisk in the sweet potato puree, nutmeg, cinnamon, cayenne pepper and rosemary. Cover and refrigerate until it has chilled about 2 - 3 hours.
• Follow the manufacturer's directions for the ice cream maker to freeze.
• Once the ice cream is ready to your liking , scoop into bowls and top with pecans.

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.