Sweet Potato Pecan Ice Cream

Ingredients

• 1 large sweet potato
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 1 (12 ounce) can evaporated milk
• About half a (14 ounce) can sweetened condensed milk
• 1 1/2 cups granulated sugar
• 3 eggs, well beaten
  

Instructions

1. Bake sweet potato at 375 degrees F for 45 minutes (until easily pierced by a fork). Let cool, then peel and mash.
2. Combine potato, pecans, vanilla extract, and nutmeg.
3. In a separate bowl, blend milk, sugar, and eggs thoroughly. Heat this mixture in a saucepan over medium heat for 5 minutes, but don't let it come to a boil.
4. Chill completely in the refrigerator.
5. Combine the two mixtures and process in an ice cream machine according to manufacturer's instructions.