Well, we made it through the snowstorms and today it’s supposed to be 70 degrees plus in Charlottesville. Bring on the warm weather!!!
I am a huge ice cream fan, and I love experimenting with new flavors and combinations of ingredients. My friends and family have enjoyed (ok, endured) such flavors as Wasabi-Cashew, Peach-Tomato, Bittersweet Chocolate-Pineapple, and my favorite, Lemon-Lavender.
There was some trepidation in the air when I announced my latest flavor, Spiced Sweet Potato. However, knowing the mad rush for slices of Sweet Potato Pie after the end of Thanksgiving dinners, not to mention the mysterious disappearance of leftovers of said slices of pie during the night, I knew the flavor would be a big hit.
After even more experimentation, I sandwiched scoops of the Sweet Potato Ice Cream between soft-baked oatmeal cookies. I tried other types of cookies, but the soft oatmeal really gave the flavor of a pie crust and complemented, rather than overpowered, the flavors of the ice cream. Soft cookies worked better too because they didn’t crumble when bit into to, even when frozen.
I gave them to the kids as a mid-afternoon snack and they loved them! Didn’t even realize they were actually eating sweet potato. Yes, I realize it’s not a health food, but I believe anytime you can get kids to eat a vegetable without knowing it, is definitely a plus!
Maybe my next flavor will be Broccoli-Carrot?
Ok, maybe not.
Sweet Potato Ice Cream Sandwiches
• 2 1/2 cups heavy cream
• 1 cup whole milk
• 1 Tablespoon vanilla extract
• 3/4 cup dark brown sugar
• 5 egg yolks
• 1 cup sweet potato puree
• 1/2 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
12 large (5 inch round) soft baked oatmeal cookies, or 24 (3 inch round)small soft baked oatmeal cookies.
(I was able to get 12 small sandwiches out of a quart)
Heat the cream, milk, vanilla extract, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot.
In a small bowl, whisk the egg yolks briefly; slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6 to 8 minutes. Do not boil.
Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled.
Freeze in ice cream freezer following manufacturer’s directions.
Makes about 1 quart.
To make sandwiches:
While ice cream is still a bit soft, lay out the cookies on a baking sheet and evenly distribute the ice cream on the bottom cookies. (again, the number of cookies will depend on what size sandwiches you want to make). Gently press on the top cookies, bottom side down, cover loosely with plastic wrap, and freeze for 30 minutes or until firm