SWEET POTATO Ice Cream + SPICED MAPLE CREAM

Instructions

SWEET POTATO ICE CREAM

1. Preheat the oven to 190°C (375 °F). Pierce the sweet potato with a fork and bake it until tender, about an hour. Cool it completely, peel it, and puree the sweet potato until smooth. Measure out 260 g (1 cup) of the puree into a large mixing bowl.
2. Whisk the coconut milk, cream, sugar, corn syrup, milk powder, and vanilla into the sweet potato puree until smooth. Pour this into an ice cream maker and churn following the manufacturer’s instructions. Once frozen (but it will still be soft), transfer the ice cream to a non-reactive container and freeze until firm.

CORN NUT BRITTLE

1. Line a baking tray with parchment paper and lightly grease it. Ready all the ingredients before you start cooking the sugar.
2. Bring the water, sugar, and corn syrup up to a boil over high heat and continue to boil, uncovered until it is a light amber color, occasionally brushing down the sides of the pot with water. Remove the pot from the heat and immediately stir in the butter, baking soda, and vanilla, taking care of the steam. Stir in the nuts and spread this on the prepared baking tray, spreading to disperse the nuts evenly. Sprinkle the brittle with sea salt and let cool completely to room temperature before cracking to eat or use as a dessert garnish.

The brittle will keep in an airtight container for up to a week.

SPICED MAPLE CREAM

1. Whisk the maple syrup, condensed milk, and cinnamon together and keep refrigerated until ready to use.

To assemble, scoop the ice cream into bowls, drizzle with spiced maple cream sauce and sprinkle with corn nut brittle. Serve immediately.