Sweet Potato Pecan Ice Cream
Persons: 2 quarts *
Preparation time: 20 min *
Cooking time: 50 min *
Additional time: None
3-4 lbs sweet potatoes peeled and cooked(or use canned)
1 cup sugar
2-3 teaspoons nutmeg
1 can (14 ounce) sweetened condensed milk
2 cans (12 ounce) evaporated milk
3 cups sugar
1-2 tablespoon vanilla extract
1 cup chopped pecan
1 - Mash the sweet potatoes and add one cup sugar and 2 to 3 teaspoons nutmeg; chill thoroughly.
2 - In a large saucepan, combine sweetened condensed milk and evaporated milk.
3 - Add sugar and eggs and mix well.
4 - Heat, stirring constantly, until steam begins to rise from the custard.
5 - Do not allow mixture to boil; remove from heat and add vanilla; chill thoroughly.
6 - Process custard in an ice cream freezer according to manufacturers' directions.
7 - Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans.
8 - Continue processing until frozen.