Honey and sweet potato combine to make a delectable ice cream just right for the season. Toasted pecans add a perfect crunch.
Honey-Pecan Sweet Potato Ice Cream
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Instructions
- In a large saucepan cook sweet potato pieces in boiling water for 10–20 minutes or until very tender. Drain well. Transfer potatoes to a blender or food processor. Blend until very smooth. Return to pan.
- Add whipping cream, milk, brown sugar, pumpkin pie spice, and salt to the sweet potato, and blend thoroughly.
- Bring to boiling over medium heat, stirring frequently. In a medium bowl, whisk together egg yolks and honey. Gradually whisk in about half of the hot cream mixture. Pour egg mixture into remaining cream mixture in saucepan. Cook and stir over medium heat just until mixture coats a metal spoon (the mixture should be thick enough to coat the spoon and leave a clear trail when a finger is drawn through it). Do not boil.
- Strain mixture through a fine mesh sieve into a large bowl. Place the bowl or the saucepan in a larger bowl half-filled with ice water. Stir mixture constantly for 2 minutes to cool quickly. Remove bowl or pan from the ice water. Stir in vanilla. Cover surface with plastic wrap; chill in refrigerator for at least 4 hours or up to 24 hours.
- Pour chilled cream mixture into a 4- to 5-quart ice cream freezer. Freeze according to manufacturer’s directions. Quickly stir in pecans. If desired, ripen for at least 4 hours.
Recipe Notes
Nutrition Facts
Honey-Pecan Sweet Potato Ice Cream
Amount Per Serving
Calories 309
Calories from Fat 171
% Daily Value*
Total Fat 19g
29%
Saturated Fat 8g
40%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 155mg
52%
Sodium 111mg
5%
Total Carbohydrates 30g
10%
Dietary Fiber 2g
8%
Sugars 22g
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/2 cup): 309 cal, 19g fat (8g mono, 3g poly, 8g sat), 155mg chol, 111mg sodium, 30g carb (2g fiber, 22g sugars), 5g protein
