Sweet Potato Marshmellow Pecan Ice Cream
4 eggs, separated
2 c. brown sugar
1 (13 oz.) can evaporated milk
1 (14 oz.) condensed sweetened milk
1 1/2 tbsp. vanilla
3 c. cooked, drained, creamed sweet potatoes
8 c. milk
Beat egg whites until stiff.
Add yolks and remaining ingredients and beat after each.
Freeze in hand or electric freezer.
When half frozen stir in marshmellows and pecans. Yield: 6 quarts.