Ingredients for Cajun Sweet Potato Ice Cream
- Heavy Cream
- Whole Milk
- Dark Brown Sugar
- 4 large egg yolks
- 1 cup cooked and pureed sweet potato
- Ground Nutmeg
- Ground Cinnamon
- ¼ teaspoon cayenne pepper
- Dried Rosemary
- ½ cup chopped pecans (optional)
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How to Make Cajun Sweet Potato Ice Cream
- In a medium saucepan over medium-low heat, combine 2 cups heavy cream, 1 cup whole milk, and ¾ cup packed light brown sugar.
- Stir until the sugar dissolves completely and the mixture is warmed through, but not boiling.
- In a separate bowl, whisk 4 large egg yolks.
- While whisking constantly, slowly temper the egg yolks by gradually pouring in 1 cup of the warm cream mixture.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 6-8 minutes). Do not boil.
- Remove from heat and pour the mixture into a bowl. Stir in 1 cup cooked and pureed sweet potato, 1 teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, and 1 tablespoon fresh rosemary, finely chopped.
- Cover the bowl and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the mixture to fully chill.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to further firm up.
- Serve in bowls, topped with ½ cup chopped pecans (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
755g
Fat
756g
Carbs
87g
