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
Scoop the ice cream into bowls, drizzle with spiced maple cream sauce and sprinkle with corn nut brittle. Serve immediately.