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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.





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