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.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!