Sweet Potato Pie Ice Cream Recipe

If you are a big fan of sweet potato pie, then get ready to fall in love all over again with this amazing ice cream recipe.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Dessert

Prep Time: 10

Cook Time: 22

Servings:

Add the heavy cream to a medium bowl and set aside. In another medium bowl, add the egg yolks.
In a medium pot, add the whole milk, sugar, and salt. Heat until the sugar and salt have dissolved. It can take about 3 minutes.
Take the warmed milk mixture and very slowly whisk in about ½ cup into the egg yolks. Then pour the egg mixture back into the pot and cook until the mixture has thickened or covered the back of a spoon. It can take about 13-15 minutes.
Using a mesh strainer, pour the milk and egg mixture into the bowl with the heavy cream. Stir to combine. Then put the mixture in an ice bath to help cool it down. Once the mixture is cooled, put it in an airtight container and refrigerate for at least 2-3 hours.
Churn the ice cream mixture using your ice cream machine’s instructions. While it’s churning, you want to cut small pieces of the sweet potato pie and set them aside. When you have 5 minutes left, add the pie pieces and combine. Freeze the ice cream for at least 4 hours to overnight.
Serve ice cream in a cone, and using an offset spatula sprayed with cooking spray, spread some of the marshmallow fluff on top. Using a kitchen torch, toast the fluff and enjoy!

In a heatproof bowl, add the egg whites, sugar, and cream of tartar. Place the bowl on top of a medium pot with about 2 inches of simmering water.
Whisk the mixture consistently until the sugar has dissolved, about 4 minutes. The mixture will become frothy, and you’ll know it’s ready when the thermometer reads 160 degrees.
Add the frothy egg mixture into a stand mixer bowl and add the vanilla extract. Mix on high for 5 minutes. Store in an airtight container in the fridge for 2-3 days.

Don't just pour the whole warm milk mixture into the egg yolks, or you will get scrambled eggs.
Straining the mixture ensures you don’t get eggshells or scrambled eggs into your smooth ice cream mixture.
An ice bath is when you take a large bowl filled with ice and cold water. Then place a medium bowl inside the large one.
If you noticed the egg mixture curdling after heating, no worries. You can add the mixture into a blender and blend for about 30 seconds. This will help cream the mix again.
If you don't have a stand mixer, you can make the marshmallow fluff using a hand mixer.
Spray your tools with cooking spray when you spread the marshmallow fluff. It’s very sticky.

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