Okinawan Sweet Potato Ice Cream

I was gifted a wonderful ice cream maker for my birthday and thought I would experiment with ice cream flavors.  Okinawan sweet potatoes are a variation of yams that have a vibrant purple color, with a number of nutritional benefits.

The recipe is based off of the classic vanilla ice cream, but mashed with the sweet potato.

Recipe adapted from Ang Sarap.

Ingredients: 2 1/2 cups cream, 1 1/2 cup milk, 1 1/4 cup sugar, 4 lightly beaten egg yolks, 2 cups cooked mashed sweet potato, 1 tsp vanilla extract

1. Heat milk, cream, and sugar in a saucepan until the sugar dissolves, but do not let it boil.

2. Whisk half of the cream and sugar mixture into the eggs.  Pour back into the saucepan with the rest of the cream mixture.  Continue to mix and heat until the liquid coats the backside of a spoon.  Take off from the heat.

3. Add in the vanilla and let cool.  Set in the refrigerator for at least 4 hours.

4. Prepare the mixture with the mashed potato in an ice cream maker according to the manufacturer’s instructions.

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