Sweet Potato Ice Cream
Beans, Greens and Sweet Georgia Peaches
Sweet Potato Ice Cream
Beans, Greens and Sweet Georgia Peaches
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1 pound (about 2 medium) mature (not new) sweet potatoes 1 cup sugar 3 cups half and half 1 cup heavy cream (minimum 36 percent milkfat) 1 tablespoon bourbon grated zest of 1 lemon nutmeg in a grater 1 cup chopped toasted pecans or pralines (optional) Directions: Position a rack in the center of the oven and preheat the oven to 400°F. Scrub the sweet potatoes under cold running water, remove any root tendrils, and pat dry. Prick them in several places with a carving fork or paring knife, and place them on a baking sheet. Bake in the center of the oven until the potatoes are tender and easily pierced through with a carving fork, about 45 minutes. Let the potatoes cool enough to handle, peel them, and while they are still warm, force them through a potato ricer or coarse sieve. You should have at least 1 cup of puree. Stir the sugar into the puree until it is dissolved, and let the mixture cool completely. Gradually add the half and half and then the cream, stirring well after each addition until smooth. The mixture should be the consistency of a thick custard. Add the bourbon, cover, and refrigerate until well chilled, 2 hours or overnight. Prepare an ice cream freezer according to the manufacturer's directions, and freeze the sweet potato mixture until it is thick and nearly set. Pack it into freezable containers or ice cream molds, cover, and let it solidify in the freezer, about 2 hours more. If you like, serve the ice cream sprinkled with the chopped pecans or pralines. Makes about 1/2 gallon.
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