Sweet potato and miso ice cream with spiced pepitas

Sweet potato and miso ice cream with spiced pepitas

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

Bored with the usual ice cream varieties? Once you taste the seductive, almost caramel notes of sweet potato and miso ice cream you’ll be a convert. Stunning with a drizzle of honey and a sprinkling of spiced pepitas.

Ingredients

Quantity Ingredient

For the ice cream

Quantity Ingredient
1 small-medium sweet potato, about 250 grams
250ml full-cream milk, chilled
115 grams caster sugar
45 grams brown sugar
2 tablespoons white miso (shiro) paste
2 tablespoons skim milk powder
1 teaspoon natural vanilla extact
1/4 teaspoon sea salt
500ml thick cream, chilled

For the spiced pepitas

Quantity Ingredient
75 grams pepitas (pumpkin seeds)
20 grams unsalted butter, melted
1/2 teaspoon grated orange zest
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt

To serve

Quantity Ingredient
honey, to drizzle

Method

  1. Preheat the oven to 190°C and line a baking tray with baking paper.
  2. Scrub the sweet potato and pierce it a few times with a skewer. Wrap it in foil, place on a baking tray and bake until tender, about 1 hour, checking with a skewer.
  3. Meanwhile, in a large mixing bowl whisk the milk with the sugars, miso paste, skim milk powder, vanilla extract and sea salt for about 1 minute. Place in the refrigerator to chill while the sweet potato is cooking.
  4. Once 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.
  5. 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.
  6. Place the ice cream mixture back into 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.
  7. Spoon the ice cream into an airtight freezer-safe container and freeze for 3–4 hours.
  8. Preheat the oven to 180°C and line a baking tray with baking paper.
  9. To make the spiced pepitas, in a small mixing bowl stir together the pepitas, melted butter and orange zest until the seeds are coated in butter. In a separate bowl, combine the sugar, cinnamon, ginger and sea salt. Add the sugar mixture to the pepitas and stir until well combined. Spread in a single layer on the baking tray and bake until puffed and golden, about 20 minutes. Remove the tray from the oven a few times to stir the pepitas and ensure they cook evenly.
  10. To serve, scoop the ice cream into individual bowls, drizzle with honey and sprinkle with spiced pepitas.
  11. 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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