Saturday, October 18, 2014

Sweet Potato & Toffee Ice Cream

One of my favorite sides to a grilled steak is a sweet potato topped with cinnamon, butter and brown sugar.   I made this ice cream to taste just like that but without the butter.  I added in the toffee bits for a little crunch factor but they are optional.  This is a perfect dessert on Thanksgiving for any pie haters you may have.  






Sweet Potato & Toffee Ice Cream

2 cups cooked and chilled sweet potatoes (2 medium sized worked perfect)
1 1/2 cups whipping cream
1 cup whole milk3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ginger1 tsp vanilla
1/2 cup Heath Toffee Bits (optional)

Place chilled sweet potatoes in a large bowl and beat using a hand mixer until smooth.   Add in brown sugar, spices and vanilla.  Gradually stir in cream and milk and then transfer to your ice cream maker.