SWEET POTATO ICE CREAM

Steps:

• Scrub the potatoes and bake them at 400° for 1 hour or until soft.
• When the potatoes are cool enough to handle, peel and mash the potatoes.
• You should have about 1 1/4 cups of mashed sweet potatoes; set aside.
• In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
• Beat in the corn syrup and salt; set aside.
• In a large saucepan, bring the half-and-half to a simmer.
• Slowly beat the hot half-and-half into the eggs/sugar mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove pan from heat and beat in the potato puree.
• Pour the hot potato custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker by following the manufacturer's instructions.
• When finished, the ice cream will be soft; for a firmer ice cream, transfer to a freezer-safe container and freeze several hours.