Toasted Marshmallow and Sweet Potato Ice Cream

Ingredients

• 1 1/4 cups cubed sweet potato
• 2 cups whole milk
• 1 cup cream
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 1/2 cup organic sugar
• 2 Tbsp molasses
• 1-2 cups homemade marshmallows, cut into 1/2-inch chunks

Instructions

1. In a medium saucepan, combine the sweet potatoes and milk. Bring to a simmer and cook for about 10 minutes, until the sweet potatoes are soft.
2. When the potatoes are cooked, puree the mixture using an immersion blender or in a regular blender. Add in the cream, sugar, and molasses, stir and bring to a boil over medium-high heat for 3-4 minutes.
3. Mix the salt and cinnamon into the cream mixture, then pour everything into a bowl and put it in the fridge. Chill for an hour or so - the mix needs to be COLD!
4. While that's cooling, spread the marshmallow pieces onto a baking sheet, and use a kitchen torch (or a small propane torch) to brown the tops. Cool for a minute, then flip the marshmallows and brown the other side. Continue to flip as necessary to get them all a nice even brown.
5. When the ice cream base is cold, add to an ice cream maker and process according to the instructions, about 25 minutes, or until thick and creamy.
6. In a decent-sized storage container (should hold at least a quart or two), spread half of the ice cream on the bottom. Layer the toasted marshmallows on top, then put the rest of the ice cream over the marshmallows.
7. Cover and freeze for several hours, or until firm all the way through. Don't feel bad if you swipe a quick sample before putting it in the freezer 🙂