Recipe: Sweet Potato Pecan Ice Cream (ice cream maker)

SWEET POTATO PECAN ICE CREAM

3 to 4 pounds sweet potatoes
4 cups sugar, divided use
2 to 3 teaspoons nutmeg
1 (14 ounce) can sweetened condensed milk
2 cans (12 ounce each) evaporated milk
6 medium eggs
1 to 2 tablespoons vanilla extract
1 cup chopped pecans

Bake sweet potatoes. Mash and add 1 cup sugar and nutmeg. Set aside to cool.

In a large saucepan, combine sweetened condensed milk and evaporated milk. Add the remaining 3 cups sugar and eggs, and mix well. Heat, stirring constantly, until steam begins to rise from the custard. Do not allow to boil. Remove from heat and add vanilla. Cool.

Process custard in an ice cream maker according to manufacturers' directions. Just before custard freezes completely, add 2 cups sweet potato mixture and pecans. Continue processing until frozen.

Makes 2 quarts
Source: Food Festival, U.S.A.: Red, White, and Blue Ribbon Recipes from All 50 States by Becky Mercuri