Sweet Potato Ice Cream
250g Purple sweet potato (peeled, chopped and boiled)
150ml Fresh milk
2 1/2 tbsp Brown sugar
2 Egg yolks
50g Condensed milk
250ml Whipping cream
Place chopped sweet potato in a pot and cover with water. Bring to boil, lower heat and simmer for about 20 minutes or until tender.Then place the cooked sweet potato, sugar and fresh milk in a liquidiser, blend till very smooth. Add a little more milk if you find the cooked sweet potato is still a little dry.
In a bowl, mix egg yolks and condensed milk together and set aside. Boil 250ml whipping cream and gradually add into the egg yolk mixture and stir well with a hand whisk. Then pour egg yolk mixture back to the pot and bring to boil over low heat, stir until thickens, remove from heat.
Add in sweet potato, mix well and leave to cool and chill for 2 hours.
Then pour mixture into ice cream maker and churn for about 30-40 minutes till soft ice cream is formed or according to maker's instruction.
Spoon the soft ice cream into a container and freeze for 3-4 hours before serving.