When we got back from the mountains, we had sunflower sproutlings everywhere. I’m hoping these little guys are tougher than my basil. My basil never did quite make it.
So the only reason I’m not posting my vacation photos is because I haven’t been motivated to edit them.
(Did I just hear someone breathe a sigh of relief? ‘Cause I thought I just heard someone breathe a sigh of relief.)
I was, however, very motivated to edit these ice cream pictures. It’s that tricky time of year when all I can think of is fall, but it’s still summer. So, this sweet potato ice cream is perfect. It has the warm autumn flavors of sweet potatoes, cinnamon, nutmeg, and ginger, but in a cool and creamy ice cream. To top it off, and you simply must make this butterscotch sauce from Smitten Kitchen. It’s easy and super delicious. In fact, the day I made it, I made a quadruple batch and filled up some jelly jars. I overdo things like butterscotch sauce.
Here are my notes:
-I cooked my sweet potatoes quickly in the microwave, then scooped out the insides and mashed them up with a hand mixer.
-The ice cream will have some sweet potato lumps, but you will strain those out, so no worries.
|Discard the pulp that’s left.|
-I pour some of the ice cream mixture into a fine wire mesh strainer placed over a large pitcher. Then I take a wooden spoon and press the mixture through the strainer. This takes a little bit of work, but it’s worth it for a nice smooth ice cream. I discard the pulp that’s left. You might have to do this several times.
-You will know the ice cream base is done cooking when it coats the back of a wooden spoon and leaves a clear path when you run your finger over it. This is after you have added the egg mixture back in.
-The ice cream will have a much better texture if you let it chill overnight.
-I used dark brown sugar, but you could use light brown too, or a combination of the two.
-I also topped mine with some toasted pecans.