Sweet Potato Peanut Butter Ice Cream
Salty, sweet, savory and stout. What more could you ask for? Chill out with this sweet potato and peanut butter ice-cream.
by Tracy-Ann Mitchell
Northern Louisiana Medical Center
Healthcare: Acute
Servings: 12 (1 cup serving)
Prep Time: 30 minutes (4.5 hours rest time)
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- 3 large, sweet potatoes
- 6 ounces Jif® Creamy Peanut Butter
- 15 egg yolks
- 3 cups sugar
- 4 ½ cups coconut cream
- 3 cups heavy cream
- 4 ½ cups stout, room temp
- 3 tablespoons vanilla extract
- 4 teaspoons allspice
- 3 teaspoon salt
- Toasted Coconut for garnish
Directions
- Peel and boil sweet potatoes until fork tender. Drain and set aside to cool.
- Separate egg yolks and whisk with salt.
- In a medium saucepot, bring the sugar, coconut cream, heavy cream, vanilla extract and allspice to a boil.
- Remove from heat and slowly add 1 cup of the cream mixture to the egg yolks.
- Add egg yolks to the remaining cream and return to medium-low heat.
- Heat while stirring constantly until it coats the back of a spoon, then remove from heat and strain.
- Blend cooled potatoes, 2 tablespoons peanut butter and stout until combined and smooth.
- Mix sweet potato mixture into cream mixture and refrigerate until cold. About 1 hour.
- Churn in ice cream maker or put in an air-tight container in the freezer for 3 hours.
- Serve with toasted coconut.
