The Apotheosis of Arrogance

I’ll say this: it takes a certain kind of person to see a recipe from a well respected pastry chef and think, I can do that better.

sweet potato ice cream

Probably the same sort of person who goes to a bakery to buy ingredients for the sole purpose of recreating their recipe or goes through the trouble of making homemade marshmallows. (Sorry, folks, there will be no recap for that one. Just a statement: it’s an even sticker process that you think.)

There are names for people like me, none of them flattering.

In my defense, by better I meant better suited for a very specific dinner party I was hosting. In this case, I was looking for something that combined the flavors of Mexico and Japan. No small feat, until I was flipping though The Perfect Scoop. Then, inspiration: Sweet Potato Ice Cream.

While I can’t claim that my version of sweet potato ice cream was better than the original, it certainly did a good job of hitting all the right notes. Plus, it went really well with Mexican Chocolate Cake. I’ll share that recipe soon. I promise.

Naturally by soon, I mean sometime within the next year.

Sweet Potato Ice Cream
Adapted, very generously from The Perfect Scoop

The most notable adaptations I made here were roasting the potatoes, first, to help deepen the flavor, and omitting the pecans. I’m sure they would be lovely, and, in fact, that version might make it onto my Thanksgiving table.

1 pound sweet potatoes
1 cup heavy cream
1/2 cup whole milk
2/3 cup light brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla extract
1 tsp lemon juice
pinch sea salt

Preheat oven to 350 degrees Fahrenheit. Piece the sweet potatoes, and roast for 45 minutes, until they are soft. Allow them to cool and then remove the flesh from the skins.

Pour the heavy cream, milk, brown sugar, sweet potatoes, cinnamon, nutmeg, vanilla, and salt into a blender, and puree until the mixture is smooth. Add lemon juice to taste. Press the mixture into a strainer to remove any pulp.

Chill the mixture, then freeze it in an ice cream maker according to manufacturer’s instructions.

Freeze until ready to serve.

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