Sweet Potato Ice Cream

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“Looking for something strange and unusual--here it is.”
1hr 30mins
1 quart

Ingredients Nutrition


  1. Scrub the potatoes and bake them at 400° for 1 hour or until soft.
  2. When the potatoes are cool enough to handle, peel and mash the potatoes.
  3. You should have about 1 1/4 cups of mashed sweet potatoes; set aside.
  4. In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
  5. Beat in the corn syrup and salt; set aside.
  6. In a large saucepan, bring the half-and-half to a simmer.
  7. Slowly beat the hot half-and-half into the eggs/sugar mixture.
  8. Pour the entire mixture back into the pan and place over low heat.
  9. Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
  10. Remove pan from heat and beat in the potato puree.
  11. Pour the hot potato custard through a strainer into a large, clean bowl.
  12. Allow the custard to cool slightly, then stir in the cream and vanilla.
  13. Cover and refrigerate until cold or overnight.
  14. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker by following the manufacturer's instructions.
  15. When finished, the ice cream will be soft; for a firmer ice cream, transfer to a freezer-safe container and freeze several hours.

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