Cajun Sweet Potato Ice Cream Recipes

CAJUN SWEET POTATO ICE CREAM

Steps:

• Place cream, milk, and brown sugar in a medium saucepan that's set to low-medium heat. Stir until sugar has dissolved and the mixture is hot, but not boiling.
• Whisk the egg yolks in a bowl. Continue whisking and slowly add in one cup of the hot mixture. Pour the mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens enough that it coats the back of a spoon, about 6 minutes. Do not boil.
• Pour the mixture back into the bowl and whisk in the sweet potato puree, nutmeg, cinnamon, cayenne pepper and rosemary. Cover and refrigerate until it has chilled about 2 - 3 hours.
• Follow the manufacturer's directions for the ice cream maker to freeze.
• Once the ice cream is ready to your liking , scoop into bowls and top with pecans.

SWEET POTATO ICE CREAM

Steps:

• Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly. Slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6-8 minutes. Do not boil. Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled. Freeze in ice cream maker as directed.

SWEET POTATO ICE CREAM

Steps:

• Scrub the potatoes and bake them at 400° for 1 hour or until soft.
• When the potatoes are cool enough to handle, peel and mash the potatoes.
• You should have about 1 1/4 cups of mashed sweet potatoes; set aside.
• In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
• Beat in the corn syrup and salt; set aside.
• In a large saucepan, bring the half-and-half to a simmer.
• Slowly beat the hot half-and-half into the eggs/sugar mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove pan from heat and beat in the potato puree.
• Pour the hot potato custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker by following the manufacturer's instructions.
• When finished, the ice cream will be soft; for a firmer ice cream, transfer to a freezer-safe container and freeze several hours.

OKINAWAN SWEET POTATO ICE CREAM

Steps:

• Mix all ingredients until well blended.
• Freeze in an electric ice cream maker, following manufacturer's directions.

CAJUN BAKED SWEET POTATO

Steps:

• Preheat oven to 375 degrees.
• Combine the paprika,brown sugar, black pepper, onion powder,thyme, rosemary, garlic powder, and cayenne pepper.
• Slice the sweet potatoes in half lengthwise; rub the halves with olive oil, then rub the seasoning mix over the open half of each potato.
• Bake for 1 hour, or until the sweet potatoes are tender.