Roasted Sweet Potato [1.4l]¶

From the transcript of SORGHUM Roasted SWEET Potato Ice Cream Recipe.

Composition of the base

This recipe is a fun twist on an "earthy" dessert! Roasting the sweet potato with sorghum syrup creates a deep, caramelized flavor that tastes like a sweet potato pie in ice cream form.

We use a special trick here: curdling the heavy cream with apple cider vinegar. Don't worry — it doesn't taste like vinegar! It just creates a super thick and silky texture without needing to cook an egg custard.

If you can't find sorghum syrup, maple syrup or honey work perfectly, too.

Ingredients¶

Roasted Potato Purée

• 300g Sweet Potato (Orange Flesh) (≈ 1 large potato, chopped)
• 60g Sorghum Syrup (Proxy: Golden Syrup) (≈ 3 tbsp)
• 80g Full Cream Milk (≈ 1/3 cup, for blending)

Subtotal Weight: 440g

Ice Cream Base

• 515g Heavy Cream 35% Fat (≈ 2 cups)
• 30g Apple Cider Vinegar (Proxy: Vinegar) (≈ 2 tbsp)
• 400g Sweetened Condensed Milk (≈ 1 standard can)

Subtotal Weight: 945g

Directions¶

1. Base Prep (Roasting): Chop the sweet potato into small cubes and toss them with the sorghum syrup until fully coated. Spread them on a baking tray with parchment paper and roast in a hot oven (≈ 200°C / 400°F) until they are caramelized and soft.
2. Base Prep (Puréeing): Scrape the sticky roasted potatoes into a blender. Add the milk and blend until completely smooth and liquid.
3. Base Prep (Curdling): In a large bowl, whisk the heavy cream with the apple cider vinegar. Put it in the fridge for a few minutes to let the acid thicken the cream.
4. Mixing: Whisk the potato purée into the thickened cream until the color is a beautiful, even orange. Scrape in the sweetened condensed milk and whisk until everything is well combined.
5. Churning: Pour the mixture into your ice cream machine. Churn until it reaches a soft-serve consistency.
6. Hardening: Move the ice cream to a container and freeze for at least 4 hours (or overnight) until firm.

Nutrition Facts¶

The following data is calculated using the Australian Food Composition Database (AFCD). These totals include the milk used for blending the purée.