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Ingredients
- 16-20 portions
sweet potato ice cream:
1 large sweet potato (at least 300 g)
1 cup coconut milk
1 cup whipping cream
½ cup granulated sugar
3 tbsp corn syrup
2 tbsp instant skim milk powder
1 ½ tsp vanilla extract
corn nut brittle:
¼ cup water
1 ½ cup sugar
½ cup white corn syrup
2 tbsp unsalted butter
1 tsp baking soda
1 tsp vanilla extract
2 cups roasted & salted corn nuts
1 pinch coarse sea salt
½ cup pure maple syrup
½ cup sweetened condensed milk
½ tsp ground cinammon
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Sweet Potato Ice Cream
Inspired by the popular technicolor Filipino yam dessert, Halo Halo, Anna Olson creates a Sweet Potato Ice Cream Sundae with a crumbly nut brittle and sweet spiced maple cream. It might not look easy, but mostly it’s all whisking, for the ice-cream and maple cream, and for the brittle, all the hard work happens in the pot!
- Easy
- 30 min
- 90 min
- 15 min
- 3 steps
- 18 Ingredients
- Easy
- 3 steps
- 18 Ingredients
- 30 min
- 90 min
- 15 min
Instructions
-
Sweet Potao 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 manufacturer’s instructions.
- Once frozen (but it will still be soft), transfer the ice cream to a non-reactive container and freeze until firm.
-
Make 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 colour,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 for 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 Ice Cream
- Whisk the maple syrup, condensed milk and cinnamon together and keep refrigerated until ready to use.
Plate and Serve!
Scoop the ice cream into bowls, drizzle with spiced maple cream sauce and sprinkle with corn nut brittle. Serve immediately.
Ingredients
- 16-20 portions
-
sweet potato ice cream:
1 large sweet potato (at least 300 g)
-
1 cup coconut milk
-
1 cup whipping cream
-
½ cup granulated sugar
-
3 tbsp corn syrup
-
2 tbsp instant skim milk powder
-
1 ½ tsp vanilla extract
-
corn nut brittle:
¼ cup water
-
1 ½ cup sugar
-
½ cup white corn syrup
-
2 tbsp unsalted butter
-
1 tsp baking soda
-
1 tsp vanilla extract
-
2 cups roasted & salted corn nuts
-
1 pinch coarse sea salt
-
½ cup pure maple syrup
-
½ cup sweetened condensed milk
-
½ tsp ground cinammon
Nutrition
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