Make your sundae stand out with a scoop or two of this pretty and palatable purple sweet potato ice cream! If purple sweet potatoes are not available, orange sweet potatoes are a great substitute for this recipe.

Preparation

Preheat oven to 400°F.

Roast sweet potatoes until tender, about 1 hour. Once cool enough to handle, peel sweet potatoes and run them through a ricer or food mill. (This should yield approximately 1⅓ cups mashed sweet potato.)

In a medium saucepan, bring milk to a simmer, then remove from heat.

While milk is heating, whisk together egg yolks and sugar for 3–4 minutes, until egg yolks lighten in color.

Temper the egg yolks with hot milk by continuously whisking yolks and adding the hot milk a little bit at a time, slowly raising the temperature of the yolks so they don't curdle. Return the egg and milk mixture back to the saucepan over low heat, continually mixing until it reaches 170°F, or the mixture coats the back of a spoon and holds a line, then remove from heat.

In a large mixing bowl, add enough ice and water to nest a smaller mixing bowl inside without it overflowing.

Mix sweet potatoes, heavy cream and salt into egg and milk mixture to incorporate. Run ice cream base through a strainer into the nested bowl in the ice. Stir ice cream base to chill it as fast as possible and get it as cold as possible before pouring into your ice cream machine.

Churn chilled ice cream base in ice cream machine according to manufacturer's instructions. Freeze for at least 2 hours before serving. If freezing overnight, let sit at room temperature for 15 minutes before serving.