Sweet Potato and Toasted Marshmallow Ice Cream
Adapted from: Jeni’s Splendid Ice Creams at Home
1 ½ cups peeled and cubed sweet potatoes
2 cups whole milk
1 ½ oz. cream cheese, softened
¼ tsp. salt
¼ tsp. cinnamon
1 ¼ cups heavy cream
⅓ cup granulated sugar
⅓ cup brown sugar
2 tbsp. molasses
1 ½ cups mini marshmallows, roasted over an open flame (or broiled)
For the ice cream, combine the cubed sweet potatoes and milk in a bowl over medium heat. Bring to a boil and simmer until potatoes are soft (about 7 minutes). Once soft, use an immersion blender (or food processor) to puree the mixture until smooth.
In a medium bowl, combine the softened cream cheese, cinnamon, and salt. Set aside.
Add the cream, sugars, and molasses. Bring to a boil over medium-high heat and cook for 4 minutes.
Pour the hot cream mixture into the cream cheese mixture and whisk until incorporated. Place bowl in an ice bath until cool, then refrigerate until cold.
Churn the ice cream in an ice cream machine until frozen. Pack in a freezer-proof container while stirring in roasted marshmallows. Freeze until hard.
Printed from SweetLessons.blogspot.com