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Sweet Potato Casserole Ice Cream
Wrap the sweet potatoes in tin foil and bake in a 425 degree oven for 2 hours until caramelized. In a medium saucepan, combine sugar, skim milk powder and milk and mix until the skim milk powder is dissolved. Clip a candy thermometer to the saucepan and cook over medium low heat until the thermometer reads 110 degrees, 5-10 minutes. Place the egg yolks into a medium size bowl. While whisking, slo. . .
Prep Time: 00:15
Cook Time: 05:30
2 sweet potatoes
1/2 cup dark brown sugar
3/4 cup skim milk powder
2 cups whole milk
2 1/2 cup heavy cream
4 egg yolks
1 teaspoon vanilla
1/2 zest from orange
1Wrap the sweet potatoes in tin foil and bake in a 425 degree oven for 2 hours until caramelized.
2In a medium saucepan, combine sugar, skim milk powder and milk and mix until the skim milk powder is dissolved.
3Clip a candy thermometer to the saucepan and cook over medium low heat until the thermometer reads 110 degrees, 5-10 minutes.
4Place the egg yolks into a medium size bowl. While whisking, slowly pour 1/2 cup of the milk mixture into the eggs to temper them. Whisk the egg mixture back into the milk pan.
5Return the pan to the stovetop over medium low heat and continue cooking until it reaches 165 degrees, 5-10 minutes.
6Remove the skin of the sweet potatoes and add the insides to a blender. Add the milk mixture, vanilla and orange zest and blend until it is evenly mixed.
7Place the custard into a storage container and cool in the refrigerator for 1-2 hours until completely cool.
8Transfer the cooled custard into an ice cream maker and churn according to manufacturer's instructions.
9Pour the soft ice cream into a casserole dish. Fold in bite sized molasses cookies (separate recipe) and freeze for 8-12 hours for a more scoopable ice cream.
10Add a top layer of marshmallow ice cream. (Separate recipe.)
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