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Sweet Potato Pie Ice Cream with Candied Pecans and a drizzle of marshmallow cream. My take on the perfect fall/Thanksgiving recipe. I refuse to give up my ice cream making just because the calendar says it’s fall and suppose to be colder out now. After all, I’m in Florida and it’s always ice cream weather here!
It’s funny to me that I don’t particularly care for pumpkin pie much, yet I really like sweet potato pie. I don’t think I’ve ever had a sweet potato recipe I didn’t like. I’ll take sweet potatoes any way I can get them. So it only seemed natural for me to make a sweet potato pie ice cream. This ice cream recipe is very similar to my pumpkin spice ice cream. And to make it extra special, I added candied pecans and topped it with a drizzle of marshmallow cream, both my favorite sweet potato casserole toppings!
This sweet potato pie ice cream has a few extra flavors that I know you’re going to love. I added a little bit of bourbon, because, well… I couldn’t think of a good reason not to! Also added a little bit of maple syrup and orange zest. It’s really a delightful combination of flavors.
Even if you’re not a big sweet potato pie or sweet potato casserole fan, I really think you’ll enjoy this sweet potato pie ice cream. Because after all… it’s ICE CREAM! What’s not to love about that?
Sweet Potato Pie Ice Cream with Candied Pecans
Ingredients
- 4 egg yolks
- 2 C. whole milk
- 1 C. heavy cream
- 1/2 C. brown sugar
- 1/4 C. white sugar
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. salt
- 2 Tbls. bourbon
- 1 tsp. vanilla
- 1 C. sweet potato puree (1 lg. sweet potato)
- 2 Tbls. maple syrup
- zest from 1/2 orange
- Marshmallow fluff for topping, if desired
For the Candied Pecans
- 2 C. pecans
- 2 Tbls. butter
- 2 Tbls. brown sugar
- 2 Tbls. maple syrup
- pinch of cinnamon
- pinch of salt
Instructions
- Be sure to put your ice cream canister in freezer the day before making this recipe!
- Bake sweet potato in 350° oven until soft. Scoop out insides and puree with maple syrup until smooth. Set aside to cool.
- Meanwhile, in small saucepan melt the butter, maple syrup, brown sugar, cinnamon and salt. Add pecans and stir to combine well. Pour pecans onto parchment lined baking sheet and spread in single layer. Bake in oven (you can do this while baking the sweet potato) about 8 minutes. Stir halfway through cooking. Remove from heat, let cool. Roughly chop the pecans if you prefer smaller pieces in your ice cream.
- Separate egg yolks and whites. Add egg yolks to cold saucepan, lightly whisk to blend the yolks. Reserve whites for another use.
- Add milk, cream, sugars, cinnamon and salt to pan. Whisk to combine. Gently heat mixture and continue to stir with wooden spoon while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it’s ready. Takes about 5 minutes or so once the mixture comes to a simmer. If you have a candy thermometer cook until 170-175º Don’t rush it and turn your heat too high or you’ll scramble the egg yolks a bit.
- Remove from heat and stir in the sweet potato puree, vanilla and bourbon, orange zest.
- Strain mixture through wire mesh strainer into bowl and set bowl in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for several hours or overnight to thoroughly chill.
- To make the ice cream, pour custard base in ice cream maker and process according to your ice cream maker‘s instructions. For me, it’s about 15-20 minutes. A couple minutes before it’s finished, add pecans.
- Pour ice cream into container and freeze until firm.
- If you want to top ice cream with marshmallow cream, combine a large spoonful of marshmallow fluff with a little bit of hot water, about a teaspoon, and whisk until combined and desired consistency. Pour on top of ice cream.
Equipment
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