This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Sweet Potato Ice Cream
- add review
- #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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments