A Unique Dessert Idea for Fall: Purple Sweet Potato Ice Cream

sweet-potato-ice-cream-web4 C Okinawan Purple Sweet Potatoes, peeled and diced
2 oz. Unsalted Butter
8 oz. Dark Brown Sugar
8 oz. Granulated Sugar
2 C Milk
4 C 1/2 and 1/2
1/2 tsp. salt
12 Egg Yolks
Procedure:  Peel and cut the sweet potato into small 1/2″ cubes.  Place them in water to prevent them from oxidizing.  In a medium stock pot, melt butter on low heat.  Drain the sweet potatoes from the water and add them to the melted butter.  Stir the potatoes until slightly softened.  Add the butter, brown sugar, milk and 1/2 & 1/2 to the sweet potatoes.  Simmer until the sweet potatoes are soft and cooked through.  Carefully blend the sweet potato mixture until smooth.
In another stock pot, bring 6 cups of water to a boil.  In a separate large mixing bowl, combine the granulated sugar, egg yolks and salt.  Whisk the yolk mixture until completely blended.  Slowly pour the warm cream/potato mixture into the eggs, whisking constantly to temper the mixture.  Strain the mix through a screen into a bowl and set the bowl over the boiling water.  Whisk the mixture until the eggs cook through and the mixture thickens slightly.  Chill the mixture down and then place the mix into an ice cream machine to finish.