Flavors of the World: So Sweet Potato Pie Ice Cream

Flavors of the World: So Sweet Potato Pie Ice Cream

Jul 16, 2010 |  by  |  Ice Cream Making  |  Share

Flavors of the World is a bi-weekly (or monthly!) segment that follows Jason as he circles the globe (from behind his computer screen) in search of captivating flavors to bring home and turn into frozen concoctions. Part history lesson, part cooking demonstration – Flavors of the World is a sampling of all that’s good in the world.

The second stop on our ice cream journey brings us to Savannah, Georgia – home of the sweet potato pie…well, not really, but it’s a wildly popular southern dish and Savannah just has that cool southern ring to it. The truth is, shortly after sweet potatoes were introduced to Europe in the 16th century and after being treasured by certain European kings and queens they were introduced to West Africa where sweet potatoes were very similar to the African yam. And it was then that they quickly became part of African cuisine where roasted and sugared yams were already a popular delicacy.

In the U.S., sweet potato pie converged in the American South during the colonial period and quickly became a staple of the region. Today this delicious pie, which closely resembles a pumpkin pie, is considered by some to be a part of the foundation of “Soul Food.”

And people, this ice cream definitely has some soul. You can taste the subtle spices, the bits of pie crust and pecans add great texture and the sweet potato flavor was spot on. If you want to cut back on some sugar, just add roasted pecans without the caramelized glaze. Give this one a shot and tell me what you think!

Sweet Potato Pie Ice Cream Ingredients
  • 2 eggs
  • 3/4 cup brown sugar
  • 2 cups heavy cream
  • 1 cup milk
  • 1/4 tsp nutmeg
  • 3/4 tsp cinnamon
  • 1 tsp vanilla
  • 1 1/4 cups sweet potato puree
  • 1/2 frozen pie crust
  • 1 cup pecans
  • 2 Tbsp water
  • 1/4 cup white sugar
Directions
  1. Peel and dice sweet potatoes into 2 inch cubes and place in boiling water. Cook until soft and puree in food processor or blender.spp03 Flavors of the World: So Sweet Potato Pie Ice Cream
  2. Cook pie crust according to directions and let cool.
  3. Whisk the eggs in a mixing bowl until they are fluffy.
  4. Heat heavy cream and milk in saucepan and bring to a boil. Add brown sugar and stir until it is completely dissolved. Take off heat, and mix with eggs in mixing bowl. Cover and let cool in fridge.spp04 Flavors of the World: So Sweet Potato Pie Ice Cream
  5. As mixture cools, prepare caramelized pecans by toasting pecans over medium heat, sprinkle white sugar over pecans, then sprinkle water over sugar until sugar crystallizes on pecans. Remove from heat and place pecans in a single layer on wax paper.
  6. Break pie crust into bite size pieces.spp05 Flavors of the World: So Sweet Potato Pie Ice Cream
  7. Pour ice cream mixture into ice cream machine and follow the manufacturer’s instructions. When the ice cream has thickened, add the carmelized pecans and pie crust pieces. Let the machine do the work of folding them into the ice cream.spp07 Flavors of the World: So Sweet Potato Pie Ice Cream
  8. Put ice cream in plastic container, place Press ‘n Seal over the top and seal with the lid. Freeze for roughly 4 hours before serving.

Next I shuffle on to New Orleans, Louisiana to have a go at some bananas foster ice cream. My son is gonna totally dig this one. Remember, you can follow my travels on the map below. Clicking on a map marker will display the recipe and a photo. Stay tuned and stay cool!

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