Ingredients
- 250g Purple sweet potato (peeled, chopped and boiled)
- 150ml Fresh milk
- 2 1/2 tbsp Brown sugar
- 2 Egg yolks
- 50g Condensed milk
- 250ml Whipping cream
Make it step by step
- Place chopped sweet potato in a pot and cover with water. Bring to boil, lower heat and simmer for about 20 minutes or until tender.Then place the cooked sweet potato, sugar and fresh milk in a liquidiser, blend till very smooth. Add a little more milk if you find the cooked sweet potato is still a little dry.
- In a bowl, mix egg yolks and condensed milk together and set aside. Boil 250ml whipping cream and gradually add into the egg yolk mixture and stir well with a hand whisk. Then pour egg yolk mixture back to the pot and bring to boil over low heat, stir until thickens, remove from heat.
- Add in sweet potato, mix well and leave to cool and chill for 2 hours.
- Then pour mixture into ice cream maker and churn for about 30-40 minutes till soft ice cream is formed or according to maker's instruction.
- Spoon the soft ice cream into a container and freeze for 3-4 hours before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anncoo, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.