Filed under: Dessert | Tags: Eggnog, Ice cream, Sweet potato, Thanksgiving
Turkey Day is tomorrow and I am so
exhausted excited. My husband always does the turkey; I usually do most of the side dishes. Our menu for Thanksgiving and Christmas is usually the same every year, but we had to do a bit of modifying. We used to have an oil-less deep fryer that he made a fried turkey with, but we didn’t bring it with, so he will be roasting it this year. My husband usually makes collard greens, but if you’ve read my blog, greens of any variety are hard to find/very expensive. We would have splurged on collards for T Day, but alas, they are not to be found on our host island. I thought maybe we’d do Brussels sprouts instead. I’ve got a few recipes that I’ve wanted to try. Nope. Can’t findBrusselssprouts either. Oh well.
We usually each bake a dessert. My husband makes a great lemon and cranberry bunt cake and I love pecan pie. But all of our yummy delivery food has not been so kind to my waist line. Well, you can’t have Thanksgiving dinner without dessert, but a slice of cake, pie and ice cream to top it all probably won’t help me fit into my jeans come next week. So I thought I’d just make an ice cream reminiscent of one of my other favorite pies, sweet potato. Well, if you could believe it, when I sent my husband to the store initially to pick up all of the Thanksgiving groceries, he couldn’t find heavy cream. But he did come home with a few cartons of egg nog that I was able to use as a substitution.
I thought the ice cream came out wonderfully. It tasted just like the filling of sweet potato pie, with a slight hint of the eggnog. If I made this again, I’d probably cut back on the sweet potato so more of the eggnog would come through, but it was still great!
Sweet Potato and Eggnog Ice Cream
*Slightly adapted from O Magazine’s Candied Sweet Potato Ice Cream
1 lb sweet potato
1 1/2 cup Eggnog
3 large egg yolks
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Heat oven to 450 and roast the sweet potato until very tender, about 1 hour. When the potato has cooled, peel and puree the flesh until smooth in a food processor.
In a medium sauce pan, bring eggnog to a boil.
Meanwhile, whisk yolks, sugar, cinnamon, and nutmeg until smooth.
Slowly whisk the eggnog into the yolk mixture. Return everything to the sauce pan and simmer until the mixture is thick enough to coat the back of a spoon (don’t boil or it will curdle the yolks.)
Remove sauce pan from the heat and cool the mixture to room temperature. Refrigerate to cool the mixture more at least 2 hours but not overnight.
Freeze mixture to ice cream maker per manufacturer instructions.
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