DES Sweet Pecan Ice Cream

Sweet Pecan Ice Cream


1 (14 oz) Can Sweetened Condensed Milk
2 (12 oz) Cans Evaporated Milk
1  Quart Heavy Cream
1  Tablespoon Vanilla
10 Egg Yolks
2 Cups Sugar
1 Cup Firmly Packed Brown Sugar
1  Teaspoon Ginger
1  Teaspoon Cinnamon
¼ Teaspoon Nutmeg
1lb. Mashed Sweet Potato
1  Cup Chopped Pecans


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.