So this was the ice cream cake / bomb with swiss rolls outside and both sweet potato ice cream and yam ice cream inside. You know, I actually can’t believe that it’s the 13th week. aka this is the 4th month of ice cream!! goodness Am I crazy yet? almost there, but not yet.
These ice creams are again, rather experimental. I went with the eggless recipe again from the Durian Ice Cream and tweaked a little here and there. It’s really just hard to get to a certain amount of weigh, especially when it comes to things like durian, sweet potato or yam. Sometimes the weight of steamed and mashed is different from the original weight. I wouldn’t say my recipe is the best, but it makes a pretty good eggless ice cream.
Did you know, sweet potato is a good source of Vitamin A (in the form of beta-carotene) and have healing properties as an antioxidant food to eliminate free radicals in your body? Well I didn’t knew that, but now I know.
In addition, sweet potatoes are a good source of vitamin B6, which is needed to convert homocysteine, an interim product created during an important chemical process in cells called methylation, into other benign molecules. Since high homocysteine levels are associated with an increased risk of heart attack and stroke, having a little extra vitamin B6 on hand is a good idea.
If you’ve been eating sweet potato all these while, then good on you. Hehe
Sweet Potato Ice Cream Recipe
(makes 1 L)
80g raw sugar *Up to personal taste and depending on the sweetness of sweet potato
1 tbsp gultinous rice flour
1/4 tsp salt
200ml coconut milk
200ml single cream
350g mashed sweet potato.
Combine all ingredients except for durian in a saucepan. Whisk to combine. Bring mixture to simmer over medium heat, stirring constantly. Cook until mixture has fully thickened, about 1-2 minutes. Let cool completely either in a ice bath or in the fridge. I put mine over the ice bath, while stirring to quicken it.
Cut sweet potato into small cubes. Steam it till it’s soft. Mash with a fork or masher or food processor. Add mashed sweet potato into cold coconut milk mixture. Pour into ice cream machine and churn according to manufacturer’s instructions. Using the cuisinart Ice Cream Maker, it took me only 30 minutes.
Remove ice cream into an air tight container and put in freezer for a few hours to harden. If you’re making a bombe / ice cream cake. Pour it into the mould when it’s just out from the maker / when it’s still soft so it fills up the gap and air pockets.
For yam, I used the same recipe. But because mashed yam has this soft grey colour, I wasn’t pleased with it. So I added about 1 tbsp of yam paste into the mixture. It turned out well. The yam ice cream was better than the sweet potato in my opinion. Probably because of the type and origin of the sweet potato as well. It was as orange as I wanted initially. But oh well, things happens 🙂