Sweet Potato Pie Ice Cream: a Carolina classic

In honor of National Ice Cream Month, I present to you a recipe from my book for the most Carolina-centric flavor possible — our  state vegetable, the one we produce the most of nationwide. That’s right, the sweet potato.  This is one of my favorite recipes in the book, donated by Jackie Hough of Swamp Raft Farms in Hoke County, which grows sweet potatoes and more. You can find Jackie at the downtown Southern Pines market on Saturdays. Let me know how you like it!

Sweet Potato Pie Ice Cream

Makes half a gallon

 1 1/2 cups milk (at least 2 percent; do not use skim milk)
 4 egg yolks
 1 cup honey
 1/2 teaspoon cinnamon
 1/2 teaspoon allspice
 1/4 teaspoon ground ginger
 1/4 teaspoon salt
 1 1/2 cups sweet potatoes (about 3/4 pound to 1 pound),
baked, peeled, and mashed
 1/2 teaspoon vanilla
 3 tablespoons dark or amber rum
 2 cups heavy whipping cream

In a medium heavy-bottom saucepan, whisk together the milk, egg yolks, and honey until combined. Cook over medium-low heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon, about 10 minutes. You will know it’s ready when you can see where you’ve run your finger down the back of the custard-coated spoon. Do not allow the custard to boil. Pour into a large bowl.

 Whisk in the remaining ingredients until thoroughly blended and allow to cool. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions. Store in an airtight container.

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