Sweet Potato Pie Ice Cream

Ingredients

• Servings: 16
• 2 cups heavy whipping cream
• 1/2 cup sugar
• 1 (14 ounce) can sweetened condensed milk
• 4 egg yolks
• 1 (29 ounce) can sweet potatoes (such as bruce's yams®), drained
• 1/4 teaspoon ground cinnamon, or to taste
• 1 (4 ounce) package prepared mini graham cracker crusts

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• beat cream in a large bowl until foamy. gradually add sugar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the cream should form a sharp peak. add sweetened condensed milk and egg yolks; beat until well mixed. slowly beat sweet potatoes into cream mixture until well blended. stir in cinnamon.
• crumble graham cracker crusts into the sweet potato mixture; pour into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency, about 6 hours. transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.