For Thanksgiving dessert, we always have the usual suspect pies–pecan, pumpkin, apple and sweet potato. This year, I wanted something different, so I made ice cream. I made a pumpkin pie ice cream following this Cuisinart pumpkin pie ice cream recipe. In addition, I was going to make a sweet potato pie with my North Carolina sweet potatoes but opted to make sweet potato ice cream. Now, this recipe made a more liquidy ice cream, so for the sweet potato ice cream, I put less whole milk. Also, the sweet potato had a thicker consistency than the pumpkin puree, so it also helped to thicken the ice cream. This ice cream has a starchy mouthfeel similar to taro ice cream, so if you like that, you will like this. I did!
Sweet Potato Ice Cream
2 large sweet potatoes, mashed
1 cup whole milk
2 1/2 cups heavy cream
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Wash and peel potatoes. Prick potatoes with a fork and microwave for 20 minutes. In the bowl of a mixer, mash potatoes. Then add milk, sugar, cinnamon, vanilla and cream. Mix well and add to ice cream freezer. Follow ice cream freezer directions. It took about 30 minutes of churning.