We’re not ones to let our ice cream consumption be deterred by cold weather. Winter might mean that our pace drops off a bit, but it certainly doesn’t stop.
The only thing that cold weather might change are the flavors – since we eat everything else seasonally, why not apply that same logic to ice cream? And because sweet potatoes are a nice fall/winter food, they would logically make a nice base for a winter ice cream, right? If you think along the same lines as us, give this toasted marshmallow and sweet potato ice cream a shot. I promise you won’t be disappointed 🙂
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
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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 🙂
Recipe adapted from Jeni’s Splendid Ice Cream.
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