Sweet Potato Pecan Ice Cream

1. 1

   Mash the sweet potatoes and add one cup sugar and 2 to 3 teaspoons nutmeg; chill thoroughly.

2. 2

   In a large saucepan, combine sweetened condensed milk and evaporated milk.

3. 3

   Add sugar and eggs and mix well.

4. 4

   Heat, stirring constantly, until steam begins to rise from the custard.

5. 5

   Do not allow mixture to boil; remove from heat and add vanilla; chill thoroughly.

6. 6

   Process custard in an ice cream freezer according to manufacturers' directions.

7. 7

   Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans.

8. 8

   Continue processing until frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.