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Sweet Potato Pecan Ice Cream
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large sweet potato
/2 cup chopped pecans
teaspoon vanilla extract
/2 teaspoon nutmeg
(12 ounce) can evaporated milk
About half a (14 ounce) can sweetened condensed milk
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3
1/2 cups granulated sugar
eggs, well beaten
Bake sweet potato at 375 degrees F for 45 minutes (until easily pierced by a fork). Let cool, then peel
and mash.
Combine potato, pecans, vanilla extract, and nutmeg.
In a separate bowl, blend milk, sugar, and eggs thoroughly. Heat this mixture in a saucepan over
medium heat for 5 minutes, but don't let it come to a boil. Chill completely in the refrigerator.
Combine the two mixtures and process in an ice cream machine according to manufacturer's
instructions.
Sweet Potato Pecan Ice Cream
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