Ingredients:

  • 2 medium-sized sweet potatoes (about 400g)
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 large egg yolks

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Roast the sweet potatoes until tender, about 30 minutes.
  3. Allow sweet potatoes to cool, then peel and puree in a food processor until smooth.
  4. In a saucepan, combine milk, cream, sugar, cinnamon, nutmeg, and salt over medium heat until sugar dissolves.
  5. In a separate bowl, whisk egg yolks until frothy.
  6. Temper the egg yolks by slowly adding a small amount of the warm cream mixture to the yolks while whisking, then gradually incorporate back into the saucepan.
  7. Cook the mixture until it thickens slightly (about 5 minutes), stirring constantly.
  8. Stir in sweet potato puree and vanilla extract until fully combined.
  9. Chill the mixture in the refrigerator for at least 30 minutes.
  10. Churn in an ice cream maker according to the manufacturers instructions.
  11. Freeze for 2-4 hours to firm up before serving.