Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Sweet Potato Ice Cream
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- #48033
This ice cream is wonderfully rich and creamy! The flavor of the sweet potato is subtle. If you freeze it overnight, the flavor will be a little more pronounced than when it freshly comes out of the ice cream maker. The recipe makes a huge quantity. We scaled it down to 1.5 quarts when we tested it. For best results, make sure the milks are well chilled. This recipe uses raw eggs so make sure to use fresh, clean eggs or an egg substitute.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 eggs, separated
1 cup sugar
1/2 can (13 ounce size) evaporated milk, chilled
1/2 can (14 ounce size) sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 cup cooked, drained, and mashed sweet potatoes
4 cups milk, chilled
directions
Place the egg whites in a mixing bowl. Beat on high speed with an electric mixture until stiff peaks form.
With the mixer running, beat in the egg yolks.
Keep the mixer running and slowly add each ingredient, mixing well after each addition. Stop and scrape down the sides of the bowl as needed.
Once all the ingredients are blended in, place the mixture in your ice cream maker (and process as directed by your machine manufacturer) or in a freezer-proof container.
nutrition data
117 calories, 3 grams fat, 19 grams carbohydrates, 3 grams protein per 1/2 cup. This recipe is low in sodium. This recipe is low in fat.
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