Spiced Sweet Potato Custard Ice Cream
By Joe
Source: NYT Cooking.
A take on our vanilla custard built on milk, with roasted sweet potato and warm spices whisked in and the cream added cold. Earthy, spiced and smooth.
Always check the labels of the products you use.
Method
- 1
Roast. Heat the oven to 200 °C. Prick the sweet potatoes with the fork and roast on the tray for 45-60 min until very soft. Cool, peel, blend the flesh until smooth, press through the sieve and weigh out 250 g.
- 2
Spice the yolks. Whisk the yolks with the brown sugar, salt and spices.
- 3
Temper. Heat the milk until steaming and whisk it slowly into the yolks, then return to the pan.
- 4
Cook. Stir over a gentle heat until the spiced custard reaches 77-80 °C and lightly coats the back of the spatula.
- 5
Combine. Off the heat, whisk in the sweet potato. Cool in the iced water, then stir in the cream and vanilla and chill for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for at least 4 h.
Storage
Freeze, covered, for up to 2 weeks.
EU nutrition claims
- Low salt: 0.26 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 84 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
15.8 g per serving
31.6 % of the 50 g daily maximum · 63.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
- baking tray
- fork
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 271 kcal |
| Protein | 4.3 g |
| Carbohydrate | 25.9 g |
| of which sugars | 20.2 g |
| of which free sugars | 15.8 g |
| Fat | 17.2 g |
| of which saturates | 10.3 g |
| Fibre | 1.2 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
