Purple Sweet Potatoes Ice Cream

Step 1

Purple sweet potato processing:

200g purple sweet potato, rinse, peel and cut into even-sized pieces.

Step 2

Cook purple sweet potato:

Put the cut purple sweet potato pieces into the pot, add appropriate amount of water, bring the water to a boil over high heat, then turn to medium-low heat and continue cooking until the purple sweet potato is cooked.

Step 3

Make purple sweet potato puree:

Mash the cooked purple sweet potatoes into a fine paste, trying to avoid large particles.

Step 4

Add whipping cream and stir:

Take 200ml of whipping cream and slowly add it to the purple sweet potato puree in small amounts and multiple times. Each time you add the whipping cream, use a stirring tool to stir it thoroughly to create a uniform and delicate texture.

Step 5

Add honey and stir:

Add 60g of honey to the mixture of purple sweet potato puree and whipped cream, and stir again to allow the honey to be evenly distributed in the mixture.

Step 6

Initial freezing:

Seal the purple sweet potato ice cream container tightly with plastic wrap, put it in the freezer and freeze it for 90 minutes.

Step 7

Secondary freezing and plating:

After 90 minutes, take it out, seal it with plastic wrap again, and return it to the freezer for another 30 minutes.

After freezing, scoop the purple sweet potato ice cream into a plate with a spoon, and the delicious purple sweet potato ice cream is ready.