Spiced Sweet Potato Custard Ice Cream
Inspired by techniques from NYT Cooking.
A take on our classic custard built on milk, with roasted sweet potato and warm spices whisked in and the cream added cold. Earthy, spiced and smooth.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
- baking tray
- fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 271 kcal |
| Protein | 4.3 g |
| Carbohydrate | 25.9 g |
| of which sugars | 20.2 g |
| of which free sugars | 15.8 g |
| Fat | 17.2 g |
| of which saturates | 10.3 g |
| Fibre | 1.2 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sweet potato
- 500 g sweet potatoes (about 2), scrubbed gives about 250 g flesh; nutrition counts the flesh
Custard
- 300 ml whole milk
- 4 large egg yolks
- 130 g light brown sugar
- 1 g fine sea salt or table salt a pinch
Spices
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
Custard
- 300 ml double cream
- ½ tsp vanilla
- 1
Roast. Heat the oven to 200 °C. Prick the sweet potatoes with the fork and roast on the tray for 45-60 min until very soft. Cool, peel, blend the flesh until smooth, press through the sieve and weigh out 250 g.
- 2
Spice the yolks. Whisk the yolks with the brown sugar, salt and spices.
- 3
Temper. Heat the milk until steaming and whisk it slowly into the yolks, then return to the pan.
- 4
Cook. Stir over a gentle heat until the spiced custard reaches 77-80 °C and lightly coats the back of the spatula.
- 5
Combine. Off the heat, whisk in the sweet potato. Cool in the iced water, then stir in the cream and vanilla and chill for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for at least 4 h.
Storage
Freeze, covered, for up to 2 weeks.
