Gingerbread sweet potato and brown bread ice cream

Gingerbread sweet potato and brown bread ice cream

By
From
The Potato Cookbook
Serves
8 as a dessert or snack

In this scrumptious ice cream – one of my favourites – the breadcrumbs are caramelised with brown sugar, cinnamon and ginger to provide a subtle contrast to the creamy sweet potato. It’s a winning combination. I like to use dark rye bread, but any brown bread is delicious.

Ingredients

Quantity Ingredient

For the ice cream

Quantity Ingredient
1 small-medium sweet potato, about 250 grams
250ml full-cream milk, chilled
80 grams caster sugar
60 grams brown sugar
2 tablespoons maple syrup
2 tablespoons skim milk powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon sea salt
500ml thick cream, chilled

For the brown breadcrumbs

Quantity Ingredient
100 grams brown bread, about 2 slices
80 grams caster sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
30 grams unsalted butter, melted

Method

  1. Preheat the oven to 190°C and line 2 baking trays with baking paper.
  2. Scrub the sweet potato and pierce it a few times with a skewer. Wrap in foil, place on a baking tray and bake until tender, about 1 hour, checking with a skewer.
  3. To make the brown breadcrumbs, process the bread, sugar, cinnamon, ginger and sea salt in a food processor until they resemble breadcrumbs. Tip the breadcrumbs into a bowl, pour the melted butter over them and stir until combined. Spread the breadcrumbs mixture over a baking tray and bake until deep brown, dry and caramelised, about 30 minutes. Remove the tray from the oven a few times to stir the breadcrumbs and ensure they brown evenly. Set aside to cool completely.
  4. Meanwhile, in a large mixing bowl whisk the milk with the sugars, maple syrup, milk powder, cinnamon, ginger, nutmeg and sea salt until the sugars are dissolved, about 1 minute. Place in the refrigerator to chill while the sweet potato is cooking.
  5. When cooked, allow the sweet potato to cool slightly, then peel and mash. Measure 180 grams of sweet potato and add it to a large mixing bowl.
  6. Remove the milk mixture from the refrigerator and whisk again. Add the cream and whisk until combined, then stir this into the sweet potato. Blend until smooth using a hand-held blender.
  7. Put the sweet potato mixture in the refrigerator until chilled. Churn in an ice cream maker or use an ice cream bowl attachment for a stand mixer as per the manufacturer’s instructions.
  8. Fold about half of the breadcrumbs through the ice cream. Spoon the ice cream into an airtight freezer-safe container and freeze for 3–4 hours.
  9. To serve, scoop the ice cream into individual bowls and sprinkle with the remaining breadcrumbs.
  10. Store in an airtight freezer-safe container in the freezer for up to 1 week. After this time it may start to become icy.
Tags:
Potato
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