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1
Scrub the potatoes and bake them at 400u00b0 for 1 hour or until soft.
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2
When the potatoes are cool enough to handle, peel and mash the potatoes.
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3
You should have about 1 1/4 cups of mashed sweet potatoes; set aside.
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4
In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
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5
Beat in the corn syrup and salt; set aside.
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6
In a large saucepan, bring the half-and-half to a simmer.
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7
Slowly beat the hot half-and-half into the eggs/sugar mixture.
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8
Pour the entire mixture back into the pan and place over low heat.
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9
Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
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10
Remove pan from heat and beat in the potato puree.
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11
Pour the hot potato custard through a strainer into a large, clean bowl.
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12
Allow the custard to cool slightly, then stir in the cream and vanilla.
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13
Cover and refrigerate until cold or overnight.
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14
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker by following the manufacturer's instructions.
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15
When finished, the ice cream will be soft; for a firmer ice cream, transfer to a freezer-safe container and freeze several hours.
