Recipe for Sweet Potato Ice Cream

Sweet Potato Ice Cream

 
Did you like the sweet potato ice cream at The Invisible Kitchen? Make your own at home!

200g sweet potato

Wash, peel, cut in pieces. Cook in a steam oven until tender at 100° C for 15 minutes.

100 ml cream / milk
4 egg yolk

Stir and heat to 85° C
Allow to cool down

2 gelatine leaves

Soak in cold water and dissolve in lukewarm cream.

 

Mix potato cubes with

100 g mascarpone,
100 g low fat yoghurt
ground tonka bean
a pinch of nutmeg,
80 ml lemon juice
120 g sugar

 
 
 
 
and fine zest

 

and mash / blend to a very fine puree. Stir in gelatine cream

150 ml cream

Whip until stiff, fold into ice mold, freeze

Ice cream maker:
(recommended)

to desired consistency