3-1/4 cups half and half
1-3/4 cups heavy cream
1/8 teaspoon salt
1-1/2 cups cup dark brown sugar, divided
8 large egg yolks
2 cups cooked and mashed sweet potatoes
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
2 teaspoons vanilla extract
half and half, the cream, 1/8 teaspoon salt, and 1 cup brown sugar in a large
heavy sauce pan. Bring to a simmer over
medium heat, stirring often until mixture reaches 175 degrees on a candy
thermometer (just below scalding), about 15 min. Remove from heat
2. Meanwhile, beat egg yolks on medium speed with a hand mixer in a large mixing bowl. Gradually add remaining brown sugar, beating until sugar is dissolved and eggs are thick.
the eggs by adding about 1 cup of the hot cream mixture slowly to egg mixture,
a 1/4 cup at a time, whisking egg mixture constantly.
4. Slowly add egg mixture back to cream mixture on stove, stirring constantly. Turn heat back on medium. Beat in sweet potatoes, cinnamon, nutmeg, and ginger on medium speed with a hand mixer until blended. Heat mixture for about 10-12 minutes, stirring often, or until mixture thickens and leaves a path on the back of a wooden spoon when you run your finger across it. (There will be sweet potato lumps, but this is okay.)
5. Remove from heat and stir in vanilla. Strain mixture into large pitcher through a fine mesh strainer, mashing the pulp with the back of a spoon. Discard pulp. Refrigerate for at least 4 hours or better yet, overnight. Pour mixture into the cylinder of an ice cream maker and freeze in ice cream freezer according to manufacturer’s instructions. When done, transfer to a freezer safe container and freeze for 4 hours or overnight or until firm.