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  Sweet Potato Ice Cream



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1 cup sweet potato, roasted, peeled and pureed
1/2 cup maple syrup
1 cup heavy cream
1 1/2 cups whole milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon cloves
pinch of salt

In a blender, mix sweet potato, maple syrup, cream and milk.
To create a very smooth ice cream, strain mixture to remove all the sweet potato fibers.
Add cinnamon, vanilla, cloves and salt.
Stir until salt is dissolved and the spices are completely incorporated.
Cover and refrigerate for at least 2 hours or until mixture is very cold.
If sweet potato and all liquid ingredients are chilled before mixing, this step is not necessary.
Place mixture in ice cream churn and process according to manufacturer’s instructions.
Serve soft ice cream out of the ice cream churn immediately, if desired.
For best results, scoop churned ice cream into freezer-proof container, cover,
wrap container in a paper bag and place in freezer to cure for 1-2 hours.
Remove from freezer and serve.
Cover and refrigerate leftover ice cream as described above.
Leftovers will probably need 5-10 minutes at room temperature before serving.

Copyright © 2017 Stefanie Samara Hamblen