Sweet Potato Pie Ice Cream recipe
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Ingredients
- 2 cups heavy whipping cream ½ cup white sugar 1 (14 ounce) can sweetened condensed milk 4 egg yolks 1 (29 ounce) can sweet potatoes (such as Bruce's Yams®), drained ¼ teaspoon ground cinnamon, or to taste 1 (4 ounce) package prepared mini graham cracker crusts
Nutrition Info
- 298.9 caloriescarbohydrate: 35.8 gcholesterol: 100.3 mgfat: 16.1 gfiber: 1.4 gprotein: 4 gsaturatedFat: 9 gservingSize: -sodium: 107.2 mgsugar: 30.2 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Pie Ice Cream
Directions
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Beat cream in a large bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak. Add sweetened condensed milk and egg yolks, beat until well mixed. Slowly beat sweet potatoes into cream mixture until well blended. Stir in cinnamon.
Crumble graham cracker crusts into the sweet potato mixture, pour into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency, about 6 hours. Transfer ice cream to a lidded plastic container, cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.