chef brett smith

Maple-Sweet Potato Ice Cream

(Yield – 2 quarts)

1 medium sweet potato, skinned and fully cooked

1 qt heavy cream

3 oz brown sugar

8 oz maple syrup

1 pinch salt

1 tbsp glucose syrup

1 vanilla bean, split

1 shot high quality bourbon

12 egg yolks

1. In a heavy bottom saucepan, combine cooked sweet potato, cream, sugar, maple, salt, glucose, vanilla bean and bourbon.
2. Slowly bring temperature up to a slight simmer, whisking frequently.
3. Once at a simmer, take off heat and cover 15 minutes to allow ingredients to steep.
4. Meanwhile, whisk together egg yolks in a stainless steel mixing bowl.
5. After 15 minutes of steeping, temper the hot cream mixture into the egg yolks, 1/3 at a time.
6. Return the custard mixture to a clean heavy bottom saucepan.
7. With caution, slowly bring the temperature of the custard up so it thickens and will coat the back of a spoon, but not scramble the yolks.
8. Strain the mixture into a non-reactive container and refrigerate overnight.
9. Spin the custard according to your ice cream machine’s manufacturer’s directions.
10. Freeze immediately after spinning.

*For more texture and flavor, try adding some candied pecans or crushing your favorite buttery cookies over the top