Sweet Potato Pecan Ice Cream
Source of Recipe
Aunt Saunny
3 to 4 pounds sweet potatoes
1 cup sugar
2 to 3 teaspoons nutmeg
1 (14-ounce) can sweetened condensed milk
2 (12-ounce) cans evaporated milk
3 cups sugar
6 medium eggs
1 to 2 tablespoons vanilla extract
1 cup chopped pecans
Bake sweet potatoes. Mash and add one cup sugar and 2 to 3 teaspoons nutmeg. Cool.
In a large saucepan, combine sweetened condensed milk and evaporated milk. Add sugar and eggs and mix well. Heat, stirring constantly, until steam begins to rise from the custard. Do not allow mixture to boil. Remove from heat and add vanilla. Cool.
Process custard in an ice cream freezer according to manufacturers' directions. Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans. Continue processing until frozen.
Yield: 2 quarts
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