I always look forward to getting my Secret Recipe Club assignment. There is always the anticipation of visting a new blog and perusing through to find just the right recipe. I found several intriguing recipes on Biking and Baking this month but as I just bought an ice cream maker, the Sweet Potato Ice Cream sounded perfect. I also just happen to have an obsession with sweet potatoes at the moment as well.
This is a non-dairy version, I couldn't find nondairy cream cheese so mine wasn't technically nondairy but I think it will be okay. I also made a dairy version of the sweet potato ice cream. Both were delicious! I especially loved the 5 spice powder in the dairy free version. I never would have thought to put it in ice cream!
Sweet Potato and Five Spice Ice Cream - Non Dairy
Recipe from Biking and Baking
1 sweet potato, baked and peeled
2 cups almond milk, or other nondairy milk
1 Tablespoon arrowroot powder, cornstarch, or tapioca flour (I used cornstarch)
3/4 cup sugar
1 Tablespoon light corn syrup
2/3 cup coconut creamer, or other nondairy creamer
1 teaspoon vanilla extract
1 Tablespoon five spice powder (or 2 teaspoons for a milder flavor)
3 Tablespoons nondairy cream cheese
Start by placing your ice cream processor bowl in the freezer to chill. Next, mix the arrowroot with 1/4 cup of the almond milk, and set aside. In another bowl, beat the cream cheese until soft and smooth.
Now, place the remainder of the almond milk, the sugar, the corn syrup, and nondairy creamer in a sauce pot and heat to a gentle boil. Stir as it warms to incorporate and melt the sugar. Boil for 10 minutes. Add the sweet potato, vanilla, and five spice and blend with an immersion blender or in a blender or food processor. Keep warm over very low heat, and let the mixture steep 10 minutes. Strain the potato solids from the mixture and return the liquid to the pot.
Next, heat the mixture to just shy of a boil. Add the arrowroot powder mixture and simmer until it thickens, about 3-5 minutes. Pour this mixture into the bowl with the cream cheese and whisk until the cream cheese is incorporated. Place this bowl in the fridge and chill until completely cooled, about 1 hour.
Finally, process according to the instructions of your ice cream maker. The ice cream should pull away from the edges of the bowl, and be about the consistency of soft serve. Enjoy right away, or place in the freezer and serve later for a firmer ice cream.
Sweet Potato Ice Cream - Dairy Version
2 1/2 cups heavy whipping cream
1 cup half and half or whole milk
3/4 cup dark brown sugar, packed
5 egg yolks
1 cup sweet potato puree
1/4 teaspoon ground nutmeg (slightly heaping)
3/4 teaspoon ground cinnamon (slightly heaping)
To make the sweet potato puree, bake in oven for 30 - 40 minutes until done or microwave for 4 - 7 minutes until soft.
Add the sweet potato flesh and 1 tablespoon of water to a food processor, and process until completely smooth. Measure out 1 cup, and set aside.
In a medium saucepan, heat the cream, milk, and sugar until the sugar has dissolved completely and the mixture is hot.
In a medium-sized heat resistant bowl, lightly whisk egg yolks. Slowly pour half of the cream mixture into the egg yolks, whisking the entire time. Next, pour egg/cream mixture into the remainder of the cream in the saucepan, whisking the entire time. Cook over medium heat, stirring constantly for 6-8 minutes, or until mixture has slightly thickened and coats the back of a spoon. Do not let it boil!
Whisk in the sweet potato puree and spices until thoroughly combined. It's okay if there are some brown chunks from the spices. Try to break them up but it will all turn out okay.
Cover, and refrigerate the bowl until chilled before churning in your ice cream maker according to manufacturer's instructions. Freeze for several hours before serving.
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