Summer is lingering, providing us with beautiful warm days, but as of today I can say that fall is finally in the air, bringing with it fall cravings {enter sweet potatoes and maple pecans}. It’s the perfect equation for an autumn ice cream. Although it’s worth saying that I’ve been making this ice cream for over a year now and it has been a family favorite in every season of the year.
At its base, this sweet potato ice cream is a custard which is then churned, making the ice cream extra rich and creamy. Why sweet potato, you ask? Simply because I love sweet potatoes. They are often overshadowed by the pumpkin, but they have their own lightly sweet flavor. They have a lot to offer in terms of nutrition, too. This ice cream is lightly spiced with hints of cinnamon, ginger and nutmeg which give this cool treat a warming and comforting quality. The flavors are reminiscent of and in fact inspired by pumpkin pie and pumpkin bread but the more delicately-flavored sweet potato adds a natural sweetness to the ice cream. Pecans caramelized in a maple-butter glaze round out the ice cream and add a richness in both flavor and texture.
Sweet Potato Maple Pecan Ice Cream
- Total Time: 3 hours 20 minutes
- Yield: 1 quart 1x
Description
This delicately-flavored sweet potato ice cream, enriched with caramelized maple pecans, offers a comforting blend of autumn spices and creamy texture.
Ingredients
- 1 cup (121g) coarsely chopped pecans
- 2 Tbsp (28g) butter
- 6 Tbsp (131g) maple syrup (preferably unfiltered Grade B)
- 3 large eggs
- 2 cups (473mL) whole milk
- 1 cup (240mL) heavy cream
- 3/4 cup (150g) granulated sugar
- 1 cup (245g) cooked and mashed sweet potatoes
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
- To make the Maple Butter Pecans, melt the butter in a saucepan over medium heat. Mix in the maple syrup and add the pecan pieces. Stir constantly and cook the pecans for approximately 10 minutes or until the maple syrup has caramelized and the pecans are coated and fragrant. Remove from heat and let cool.
- For the Sweet Potato Ice Cream, whisk the eggs in a medium bowl until light and fluffy. Gradually add the sugar, whisking until completely blended.
- In a saucepan, heat the whole milk over medium heat until it begins to simmer. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
- Remove from heat and stir in the heavy cream, mashed sweet potatoes, cinnamon, ginger, nutmeg, and vanilla extract. Mix until smooth.
- Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Fold in the caramelized pecans once the ice cream has reached a soft-serve consistency.
- Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm.
Notes
For best results, use unfiltered Grade B maple syrup for a richer flavor. The ice cream base must be thoroughly chilled before churning to ensure a smooth texture. Store the ice cream in an airtight container in the freezer for up to 2 weeks. Serve with additional caramelized pecans on top for extra crunch.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22
- Sodium: 40
- Fat: 15
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 70
