This is a fast recipe to prepare and has a fabulous different flair! It calls for coconut milk, sweet potatoes and Jamaican dark rum, which are all indigenous to the Caribbean. My family loves it, mon!
Ingredients
- 2 cups heavy cream
- 1 cup coconut milk (not cream of coconut)
- 2 eggs, beaten
- 1/2 cup sugar
- 1 -10oz. box Candied Sweet Potatoes, cooked and cooled
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 2 tablespoon dark rum or 1 teaspoon rum extract
Directions
In a medium saucepan, combine cream, milk, eggs and sugar and cook stirring over medium heat until mixture thickens slightly and coats the back of a spoon (aprox. 10 minutes).
In blender puree sweet potatoes (including the sauce in package), ginger, nutmeg, vanilla and rum together until well blended and smooth. Stir into cream mixture and cool. Freeze in electric ice cream maker. Place a couple of scoops in a dish top with nut mixture and garnish with a few gingersnap cookies.
Topping: 1 small jar nut topping for ice cream or finely chopped pecans
Garnish: Thin Ginger Snap Cookies
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By jennytheace_3932742
MMM, NE
on June 09, 2007
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In spite of naysaying from my husband, father and brother, this turned out to be a fantastic and delicious (very rich recipe!
I added rum soaked raisins, and rough chopped dark chocolate. Instead of using a boxed sweet potato, I whipped up a batch of candied sweet potatoes (Tossed a couple of oven roasted sweet potatoes with the following syrup: 1/4 c butter, 1/2 c brown sugar, 1/4 c orange juice, 2 t cinnamon, and good quality salt to taste
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