Cajun Sweet Potato Ice Cream
Indulge your taste buds with the rich and unexpected flavors of Cajun Sweet Potato Ice Cream, a creamy dessert that combines the natural sweetness of roasted sweet potatoes with a bold hint of spice. This decadent treat features a velvety custard base made with heavy cream, whole milk, and egg yolks, infused with warming spices like cinnamon and nutmeg, balanced by the subtle kick of cayenne pepper for a uniquely Southern twist. With its perfectly smooth texture and earthy sweetness, this ice cream is a sophisticated yet playful dessert, ideal for anyone seeking an adventurous alternative to traditional flavors. Serve it in bowls or cones, and elevate it with a sprinkle of cinnamon or a drizzle of caramel sauce for a finishing touch that will leave everyone coming back for more.
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Vanilla extract
- 5 large Egg yolks
- 0.25 teaspoon Kosher salt
Instructions
Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet. Roast for 45-60 minutes until tender. Allow to cool.
Scoop the flesh from the roasted sweet potatoes, discarding the skins. Measure out 1 cup of sweet potato flesh and puree it in a blender or food processor until smooth. Set aside.
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, brown sugar, cinnamon, nutmeg, cayenne pepper, and kosher salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper them. Then, pour the tempered yolk mixture back into the saucepan.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. This usually takes about 5-7 minutes.
Remove the saucepan from heat and stir in the sweet potato puree and vanilla extract until fully combined.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once the custard has chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up.
Serve scoops of Cajun Sweet Potato Ice Cream in bowls or cones. Optionally, top with a sprinkle of cinnamon or a drizzle of caramel sauce. Enjoy!
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 209.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 551 mg | 42% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
