Confession.  I've been eating ice cream like it's going to somehow be discontinued like the hostess twinkie was this past summer (even though it's back--thank God). Anyway, I'm always scouring the Internet for "off the beaten path" types of ice cream to try.  Then I came across the Lady and Pups blog and I can honestly say my plight is over.  Not only is this a treasure trove for my most favorite dessert, it's filled with other wonderful a-typical recipes I cannot wait to try.  You have got to hop on over there if you get a chance.  The writing is witty, sarcastic and downright real.  You'll love it.  Enjoy!


| ingredients | 
260 grams of yam/orange flesh sweet potatos
1 1/2 cup of whole milk
4 slices of ginger
2 tbsp of dark rum
pinch of nutmeg
1/2 cup of brown sugar
1/4 cup of white sugar
1 tbsp of corn starch

| directions | 
peel the yam/sweet potato and cut
into relatively thin slices
combine the sweet potato, whole milk, ginger
dark rum and nutmeg in a pot
bring to a low simmer
until sweet potato is cooked through
turn off the heat then pick the ginger slices
out and discard them
add the brown sugar, stir until dissolved

transfer the mixture to a blender
add the corn starch
blend on high speed until the mixture
is finely pureed and lump-free
add the heavy cream and a tbsp of dark rum
blend until mixed

transfer the mixture back to the pot and chill
in the fridge until completely cold
remove (after about six hours)
churn the mixture into an ice cream maker
every fifteen minutes or so 
fold/knead the ice cream with a spoon or spatula
repeat for a couple of times then transfer
the mixture to a container
to harden in the freezer

| enjoy |
when you really want ice cream but not all the guilt--it's sweet potato after all ;)  hashtag kidding.

*image/recipe via


Georgia said...

Oh my goodness.....you have created a monster!

Jamy of Fourth Street said...

Together we could be secret ice cream eating monsters :) If I lived in Europe it would be Gelato but I just can never have enough. xo.