Louisiana Sweet Potato Commission

Prep time: 20 minutes
Cook time: 15 minutes
Yields: 3 quarts

Instructions:

1. In a medium saucepan, bring milk, cream, and vanilla to a boil over medium-high heat.
2. Meanwhile, in a medium bowl, whisk egg yolks, sugar, ginger, cinnamon, and nutmeg until smooth.
3. Gradually whisk cream mixture into egg-yolk mixture while whisking to avoid cooking the eggs.
4. Add sweet potato mash and place boil over a pot with boiling water stirring constantly, until it thickens and coats the back of a spoon (do not boil or it will curdle).
5. Remove saucepan from heat; refrigerate custard until well chilled, at least 2 hours, but no more than overnight.
6. Freeze in ice cream maker as directed by manufacturer. Just before mixture begins to freeze add the chopped pecans.