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Cajun-spiced Sweet Potato Ice Cream

Cajun-spiced Sweet Potato Ice Cream prepared dish

Roasted sweet potato gives this custard-style ice cream a naturally creamy texture and earthy sweetness. A warm cajun-inspired spice blend adds cinnamon, paprika, cayenne, and a little ginger for a gently smoky, peppery finish.

This recipe is american style, dessert, scaled for 6 servings, with 25 min prep and 35 min cook.

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include ground cayenne pepper, unsalted butter, vanilla extract, granulated sugar.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.125 tsp ground cayenne pepper
  • 1 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 0.25 cup granulated sugar
  • 1 cup whole milk
  • 1 tsp ground cinnamon
  • 5 large egg yolks
  • 0.25 tsp ground ginger
  • 0.5 cup light brown sugar (packed)
  • 1 large sweet potato (about 12 oz, scrubbed and pierced)
  • 0.5 tsp smoked paprika
  • 0.25 tsp fine sea salt
  • 1.5 cups heavy cream

Instructions

  1. Place the freezer bowl of a 1 1/2-quart ice cream maker in the freezer at least 24 hours before churning, and set a fine-mesh strainer over a medium heatproof bowl so the custard can be strained immediately after cooking.
  2. Heat the oven to 425°F (220°C), place the pierced sweet potato on a small rimmed baking sheet, and roast on the center rack until a paring knife slides through the center with no resistance, 35-45 minutes.
  3. Let the roasted sweet potato cool on the baking sheet until safe to handle, about 10 minutes, then split it open with a knife and scoop 1 packed cup of flesh into a blender; discard the skin.
  4. Melt 1 tbsp unsalted butter in a 2-quart saucepan over medium heat until foamy, about 1 minute, then add 1 tsp ground cinnamon, 1/2 tsp smoked paprika, 1/4 tsp ground ginger, and 1/8 tsp ground cayenne pepper and stir with a silicone spatula until fragrant, 30-45 seconds.
  5. Add 1 1/2 cups heavy cream, 1 cup whole milk, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 tsp fine sea salt to the saucepan, and warm over medium heat, stirring often, until the sugar dissolves and the mixture steams but does not boil, 4-5 minutes.
  6. Whisk 5 large egg yolks in a medium mixing bowl for 30 seconds until smooth, then slowly ladle in about 1 cup of the hot cream mixture while whisking constantly to temper the yolks without scrambling them.
  7. Pour the tempered yolk mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly with a silicone spatula, until the custard lightly coats the spatula and reaches 170-175°F (77-79°C) on an instant-read thermometer, 5-7 minutes.
  8. Immediately pour the hot custard through the fine-mesh strainer into the prepared heatproof bowl, pressing gently with the spatula to remove any cooked egg bits and ensure a smooth base.
  9. Transfer the strained custard to the blender with the 1 packed cup roasted sweet potato flesh, add 2 tsp vanilla extract, and blend on high speed until completely smooth and no orange specks larger than a pinhead remain, 45-60 seconds.
  10. Pour the blended base into a clean shallow container, press plastic wrap directly onto the surface, and refrigerate until very cold, at least 4 hours or until the base measures below 40°F (4°C).
  11. Churn the chilled base in the frozen bowl of the ice cream maker according to the manufacturer's directions until it thickens to a soft-serve consistency and pulls away from the sides, 18-25 minutes.
  12. Transfer the churned ice cream to a 1-quart freezer-safe container, smooth the top with an offset spatula, cover tightly, and freeze until scoopable and firm, at least 3 hours.
  13. Let the ice cream stand at room temperature for 5-8 minutes before serving, then scoop into chilled bowls and serve when the texture is creamy but holds a rounded scoop.

Nutrition (per serving)

  • Calories: 383
  • Protein: 5 g
  • Fat: 25 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Sugar: 29 g
  • Sodium: 134 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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