Sweet Potato Pecan Ice Cream
INGREDIENTS
  • 1 large sweet potato
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1 (12 ounce) can evaporated milk
  • About half a (14 ounce) can sweetened condensed milk
  • 1 1/2 cups granulated sugar
  • 3 eggs, well beaten
DIRECTIONS
  1. Bake sweet potato at 375 degrees F for 45 minutes (until easily pierced by a fork). Let cool, then peel
  2. and mash.
  3. Combine potato, pecans, vanilla extract, and nutmeg.
  4. In a separate bowl, blend milk, sugar, and eggs thoroughly. Heat this mixture in a saucepan over
  5. medium heat for 5 minutes, but don't let it come to a boil. Chill completely in the refrigerator.
  6. Combine the two mixtures and process in an ice cream machine according to manufacturer's
  7. instructions.
RECIPE BACKSTORY
a little southern from ice cream delights: