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1
Combine the diced sweet potatoes, milk, split vanilla bean, and scraped vanilla seeds in a saucepan and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and easily pierced with a knife -- about 10 to 12 minutes.
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2
Combine the cream and salt in a large bowl and beat until smooth.
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3
Fill a large bowl with ice and water.
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4
Once the potatoes are cooked, remove the split vanilla bean, then puree the mixture in the saucepan with an immersion blender (or transfer contents to a blender or food processor, blend, and return to the pan).
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5
Add the heavy cream, sugar, and corn syrup to the potato and milk puree. Bring the mixture to a rolling boil over medium-high heat, boil for 4 minutes, then remove from the heat. (Keep your eye on the mixture while it's boiling, if you don't pay attention, you might find it boils over quite easily.)
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6
Gradually whisk the hot mixture into the cream cheese and salt blend until smooth.
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7
Pour the mixture into a large zip-top freezer bag and submerge the sealed bag in the ice water bath until cool (adding more ice if necessary) -- this should be about 30 minutes.
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8
Pour the cooled mixture into the frozen canister and spin until thick and creamy.
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9
Grab a spoon and eat the soft-serve straight out of the frozen canister, double-dipping like no one is watching. Or, if you have restraint, put the ice cream into a freezer-safe storage container and freeze until firm. It will become very firm once frozen, so place it on the counter to warm up a bit before scooping -- the texture won't be compromised, promise!
