Village Of The Yammed Recipe
Vanilla Ice Cream, Sweet Potato, Toasted Marshmallow.
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Ingredients
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Ice Cream Base
Sweet Potato Purée
Toasted Marshmallow
Method
Ice Cream Base Preparation
- 1
Make the Ice Cream Base
In a medium saucepan, whisk together the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat until it starts to steam, but do not let it boil.
- 2
- 3
Combine and Cook
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- 4
Chill and Add Vanilla
Remove from heat, stir in the vanilla extract, and let it cool to room temperature. Cover and refrigerate for at least 4 hours or until completely chilled.
Sweet Potato Purée Preparation
- 5
Cook Sweet Potatoes
Peel and cube the sweet potatoes. Boil them in a pot of water for about 15-20 minutes or until they are tender. Drain and let cool.
- 6
Make Purée
In a blender or food processor, combine the cooked sweet potatoes, brown sugar, ground cinnamon, and salt. Blend until smooth. Set aside.
Toasting Marshmallows
- 7
Toast the Marshmallows
Preheat your oven broiler. Spread the marshmallows on a baking sheet and place under the broiler. Toast for 1-2 minutes, watching closely to prevent burning, until they are golden brown.
Assembly
- 8
Combine Ice Cream and Sweet Potato
Churn the ice cream base in an ice cream maker according to the manufacturer's instructions. Once churned, gently fold in the sweet potato purée until well combined.
- 9
Serve
Scoop the sweet potato ice cream into bowls and top with toasted marshmallows. Serve immediately and enjoy!
