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Post by chief_cook2 on Aug 30, 2005 9:00:58 GMT -6
SWEET POTATO PECAN ICE CREAM 1 large sweet potato 1/2 cup chopped pecans 1 teaspoon vanilla extract 1/2 teaspoon nutmeg 2 (12 ounce) cans evaporated milk 1 cans (14 ounce) sweetened condensed milk 1 quart homogenized milk 1 1/2 cups granulated sugar 6 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 mixing well with an electric mixer and process in an ice cream freezer according to manufacturer's instructions.
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