SWEET POTATO Ice Cream + SPICED MAPLE CREAM

Name: SWEET POTATO ICE CREAM & SPICED MAPLE CREAM
Prep time: 55 min
Yield: 4
Cuisine: Canadian
Ingredients: SWEET POTATO ICE CREAM (Makes about 1L - 4 cups); 1 large sweet potato, at least 300 g (10 OZ); 250 mL (1 cup) coconut milk; 250 mL (1 cup) whipping cream; 100 g (1/2 cup) granulated sugar; 45 mL (3 Tbsp) corn syrup; 30 mL (2 Tbsp) instant skim milk powder; 7 mL (1 ½ tsp) vanilla extract; CORN NUT BRITTLE (Makes 1 tray - 16-20 portions); 60 mL (¼ cup) water; 300 g (1 ½ cups) sugar; 125 mL (½ cup) white corn syrup; 30 g (2 Tbsp) unsalted butter; 4 g (1 tsp) baking soda; 5 mL (1 tsp) vanilla extract; 200 g (2 cups) roasted & salted corn nuts; pinch coarse sea salt; SPICED MAPLE CREAM; 125 mL (1/2 cup) pure maple syrup (medium is ideal); 125 mL (1/2 cup) sweetened condensed milk; 1.25 g (1/2 tsp) ground cinnamon

by Anna Olson September 11, 2020

written by Anna Olson September 11, 2020

Sweet Potato Ice Cream is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!

Follow along with the recipes below!

Pin Print
SWEET POTATO ICE CREAM & SPICED MAPLE CREAM

Rating: 4.5/5
( 2 voted )

Serves: 4 Prep Time: 55 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

SWEET POTATO ICE CREAM (Makes about 1L - 4 cups)

1 large sweet potato, at least 300 g (10 OZ)
250 mL (1 cup) coconut milk
250 mL (1 cup) whipping cream
100 g (1/2 cup) granulated sugar
45 mL (3 Tbsp) corn syrup
30 mL (2 Tbsp) instant skim milk powder
7 mL (1 ½ tsp) vanilla extract

CORN NUT BRITTLE (Makes 1 tray - 16-20 portions)

60 mL (¼ cup) water
300 g (1 ½ cups) sugar
125 mL (½ cup) white corn syrup
30 g (2 Tbsp) unsalted butter
4 g (1 tsp) baking soda
5 mL (1 tsp) vanilla extract
200 g (2 cups) roasted & salted corn nuts
pinch coarse sea salt

SPICED MAPLE CREAM

125 mL (1/2 cup) pure maple syrup (medium is ideal)
125 mL (1/2 cup) sweetened condensed milk
1.25 g (1/2 tsp) ground cinnamon

Instructions

SWEET POTATO ICE CREAM

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.
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

Line a baking tray with parchment paper and lightly grease it. Ready all the ingredients before you start cooking the sugar.
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

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.

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video

Enjoy

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

previous Recipe