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400g peeled purple sweet potato (Beni-imo variety if you can get your hands on them)
3 cups whole milk
2/3 cup packed brown sugar
2 tsp vanilla extract
¼ tp salt
1. Coarsely slice the sweet potato into 2cm long chunks. Cover with water in a medium saucepan and bring to a boil. Simmer until tender and a fork easily slides into its flesh, about 10 minutes.
2. Drain the potato chunks and let cool.
3. Place the potato, and remaining ingredients in a blender and blend until completely smooth. Transfer to a bowl and chill overnight.
4. The next day, churn the ice cream with a ice cream maker according to the manufactuer’s instructions.
5. You can either transfer the ice cream into a freeze-proof container to ripen for a few hours, or pipe the freshly-churned ice cream using a pastry bag fitted with a large star tip to be enjoyed soft-serve.
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