• 21 Ratings

Purple sweet potatoes (yes, potatoes!) give this homemade ice cream recipe its vivid color. Sprinkle with shredded coconut to crank up the tropical feel of this dessert.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine half and half, coconut milk, and sugar. Cook over medium heat until sugar is dissolved, whisking constantly.

    Advertisement
  • In a medium bowl, whisk egg yolks until smooth. Gradually whisk in about 1 cup of the hot half-and-half mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F). Remove from heat, add vanilla.

  • Transfer mixture to a heat-proof bowl and cover and chill 4 to 24 hours. Stir in ube.

  • Freeze chilled mixture in a 1 1/2-quart ice cream freezer according to manufacturer's directions. Ripen (transfer to a freezer-safe container and freeze) for 6 hours. Sprinkle each serving of ice cream with shredded coconut, if desired.

Advertisement

Reviews

21 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 3 stars
06/20/2018
Does not include equipment needed. Should tell me up front that an Icecream maker is needed. Takes too long and way to much work for so little ice cream.
Advertisement