Sweet potatoes, pecans, and condensed milk are the basis of this unusual ice cream dessert. This recipe requires an ice cream machine.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 3 to 4 pounds sweet potatoes (Carver or TU-1892s are recommended)
- 1 cup sugar
- 2 to 3 teaspoons nutmeg
- 1 (14-ounce) can sweetened condensed milk
- 2 (12-ounce) cans evaporated milk
- 3 cups sugar
- 6 medium eggs
- 1 to 2 Tablespoons vanilla extract
- 1 cup chopped pecans
Preparation:
Bake sweet potatoes. Mash and add one cup sugar and 2 to 3 teaspoons nutmeg. Cool.
In a large saucepan, combine sweetened condensed milk and evaporated milk. Add sugar and eggs and mix well. Heat, stirring constantly, until steam begins to rise from the custard. Do not allow mixture to boil. Remove from heat and add vanilla. Cool.
Process custard in an ice cream machine according to manufacturers' directions. Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans. Continue processing until frozen.
Yield: 2 quarts
Recipe Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen)
Reprinted with permission.
In a large saucepan, combine sweetened condensed milk and evaporated milk. Add sugar and eggs and mix well. Heat, stirring constantly, until steam begins to rise from the custard. Do not allow mixture to boil. Remove from heat and add vanilla. Cool.
Process custard in an ice cream machine according to manufacturers' directions. Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans. Continue processing until frozen.
Yield: 2 quarts
Recipe Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen)
Reprinted with permission.
