3 medium garnet sweet potatoes
1/2 cup sugar
1½ tablespoons molasses
1 egg yolk
1 cup milk
2½ cups all purpose cream
2 tablespoon Tennessee Whiskey (Jack Daniel’s)
1 teaspoon vanilla extract
Pinch of salt
Bake the whole garnet sweet potatoes in a 350°F oven until soft. About an hour. Let cool, after peeling put the sweet potatoes into the bowl of a food processor. To this add all the other ingredients except for the cream. Puree until very smooth. Transfer to a large bowl, whisk in the cream and then chill at least 2 hours in the refrigerator to let the flavor develop.
Pour into an ice cream maker. I like to harden the ice cream back in the freezer after it is made for 3 or 4 hours or overnight. Serve with the praline topping and whipped cream.
Praline Sauce
1 stick melted unsalted butter
1 cup light brown sugar
1 cup Karo syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
Combine all the ingredients and simmer over low heat for 10 to 12 minutes, stirring the whole time. Cool to room temperature and use on the the sweet potato ice cream.
-Recipe courtesy of Brenda Athanus