Sweet Potato Ice Cream
Ingredients
| 500 g | sweet potatoes | |
| 2 | eggs | |
| 1/2 cup | 120 ml | sugar |
| 1 cup + 1/2 cup condensed milk | milk | |
| 250 g | cream | |
| 1 tsp | 5 ml | rum |
| — | cinnamon (a little) |
Instructions
- Peel the sweet potatoes, cut them finely and boil them covered until soft. Puree them.
- Mix the eggs with the sugar and the milk. Heat over a water bath (bain-marie) until they thicken.
- Cool and mix with the puree. Whip the cream with the rum and add to the sweet potato mixture.
- Place in a suitable plastic or metal container and freeze for 6 hours in the freezer, stirring every 2 hours.