If they can make sweet potatoes into pies, why not ice cream too? A unique blend of cinnamon, ginger, cardamom, brown sugar and sweet potatoes make this one ice cream not to miss!
I've been reading Garlic and Sapphires by Ruth Reichl. I. Love. It. Mostly for the theatrics of it all. Who doesn't love a food critic who dresses up in ridiculously fun outfits! Telling stories about the way she would get treated in restaurants and the elaborate measure of concealment it would take....including going on a date! While married! She paid for her own food but still! I love it. I'm only half way through, and normally just stick a blip about what I'm reading at the bottom....but this book I have been enjoying too much to keep it on the sidelines.
One thing I've loving is the occasional mention of ice creams served in the restaurants. It makes me happy to hear that these four star place of the 90s in NYC were making some ice creams I've been trying my hands at! Granted the last one they mentioned was one that I
But here is one that turned out beautifully! Sweet Potato Ice Cream is one treat not to miss!
2 lbs. sweet potatoes
1 cup cream
1/2 cup milk
3/4 s packaged dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
pinch salt
Bake the sweet potatoes on 400 for one hour.
Peel the baked sweet potatoes and puree. Beat in the half-and-half, sugar, cinnamon, ginger, cardamom, and salt. Beat together until smooth.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
