Sweetpotato ice cream?!? Yes, please! Ours is super creamy and flavorful, a perfect blend of toasted coconut, brown sugar, dairy, and pureed sweetpotatoes. But be warned—it’s so doggone delicious you’ll want seconds (and maybe even thirds)!
Don’t have an ice cream maker? Don’t worry. Just follow the instructions in the note at the end of the recipe. :)
Sweetpotato Coconut Ice Cream
Makes about 1 quart
Ingredients:
1 cup milk
4 large egg yolks
2/3 cup packed brown sugar
1/4 teaspoon salt
1 cup orange-fleshed sweetpotato puree (see this page for how to make sweetpotato puree)
7/8 cup coconut milk (half of a 13.5-ounce can, well shaken)
1/2 teaspoon vanilla extract
1/4 cup coconut flakes, toasted
Instructions:
In a medium saucepan over medium-high heat, warm the milk until it’s just beginning to bubble at the edges of the pan.
Meanwhile, in a medium bowl, combine the yolks, sugar, and salt, whisking until smooth.
Whisk a small amount of the warm milk into the egg mixture, then add the whole egg mixture back to the saucepan. Cook over low heat, stirring and scraping the sides and bottom of the pan almost constantly, until the mixture thickens and coats the back of a spoon, 3 to 5 minutes.
Strain through a medium mesh strainer. Add the sweetpotato puree, coconut milk, and vanilla, stirring until smooth. Set aside to cool to room temperature, then cover and set aside in the refrigerator until thoroughly chilled.
Freeze according to your ice cream maker's manufacturer's instructions, adding the coconut flakes during the last few minutes.
Note: If you don’t have an ice cream maker, pour the ice cream mixture into a shallow baking pan and freeze, stirring and breaking it up with a fork every hour for 3 to 4 hours. Once solid, set the mixture aside at room temperature for about 10 minutes, then break it up and add it to a food processor. Pulse until smooth, adding the coconut for the last few pulses. Transfer to a container and refreeze.)
