Sweet Potato Ice Cream

Instead of complaining about another Tucson summer, I've decided to be proactive. I'm going to make new flavors of ice cream to get me through these trying times. Let's be real - I'll probably still complain to you anytime it gets above 105, but - hey - at least you get an ice cream recipe every time I do. You can thank Jeni for inspiring me.

I just received Jeni's book in the mail from my Mom! I officially have a major girl crush on Jeni. Her book is delightful. If you don't believe me - the James Beard Award thought so, too. Here's the book description from amazon.com:

“Ice cream perfection in a word: Jeni’s.” –Washington Post
At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.
Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.
How cool is that? 

Oh, it's cool, Jeni. So for my first post, I made Jeni's sweet potato ice cream and added some candied ginger pieces. Smooth, creamy, and rich with sweet potato and molasses, this ice cream is like having Thanksgiving for dessert! Enjoy.

         

Sweet Potato Ice Cream with Candied Ginger
adapted from Jeni's Splendid Ice Creams at Home

yields one generous quart

Ingredients:
1 1/2 cups 1/2-inch cubes peeled sweet potato (I used frozen, already cubed potatoes)
2 cups whole milk
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon ground cinnamon
1 1/4 cups heavy cream
4 teaspoons cornstarch
1/4 teaspoon fine sea salt
2 tablespoons light corn syrup
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
2 tablespoons molasses
1/2 cup diced candied ginger pieces

Directions:
Make sure the ice cream maker has been in the freezer overnight or for at least 10 hours.

In a medium saucepan, combine diced sweet potatoes and milk.  Bring to a boil.  Reduce heat to low and simmer until the potatoes are soft and easily pierced by a knife, 8 to 10 minutes.

Fill a large bowl with ice water.  In a small bowl, mix 2 tablespoons of the milk with the cornstarch.  In another large bowl, whisk the cream cheese, cinnamon, and salt.

Once potatoes are cooked, transfer to a food processor and puree.  If pieces still remain, return to pan and puree using an immersion blender.  Add heavy cream, sugars, corn syrup, and molasses to potato puree.  Place pan over medium-high heat and bring mixture to a rolling boil until the sugar dissolves, 4 minutes.

Remove from heat and gradually whisk into cream cheese mixture until smooth. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.

Once ice cream base is chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Sprinkle a layer of toasted marshmallows on the bottom of a plastic ice cream container.  Lightly spoon a layer of ice cream on top.  Continue to alternate layers of candied ginger pieces and ice cream until the container is full.  Sprinkle a few more marshmallows on top.  Freeze until firm, at least 4 hours.
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Sweet Potato Ravioli with Oregano-Hazelnut Pesto

At home, I generally cook vegetarian. Food, Inc. made me weary of buying generic superstore meat ever again, and I think I'm all the more healthier for it. So when I saw this recipe in Saveur, I knew I had to try it.

Oregano and hazelnuts are the stars of this creation, giving much more depth of flavor than your average basil pesto.  The pesto can be spread on pasta, bread, and meats, but I recommend trying it on these easy to make sweet potato ravioli.

With simply wonton wrappers, egg wash, and filling of your choice, homemade ravioli can be made in minutes and only take two minutes in boiling water to cook. What looks like an impressive task is really just a shortcut. Thank you wonton wrappers (though I really do want to attempt making ravioli dough someday...).

This is the lightest, while still being filling, pasta dish I have made to date, and is great for any time of year. I hope you enjoy it as much as I did. Bon appétit!

Sweet Potato Ravioli with Oregano-Hazelnut Pesto
adapted from Saveur

serves 6-8

Ingredients:
Oregano-Hazelnut Pesto
1 1/2 cups packed oregano
1 cup extra-virgin olive oil
1/2 cup packed basil
1/2 cup finely grated parmesan
1/4 cup hazelnuts, toasted
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste

Sweet Potato Ravioli
2 tbsp. olive oil
4 cloves garlic, peeled
2 pounds sweet potatoes
1 cup finely grated parmesan, plus more for serving
4 tbsp. unsalted butter, browned
1 tbsp. freshly grated nutmeg
2 tsp. minced sage
2 tsp. minced oregano
Kosher salt and freshly ground black pepper, to taste
80 square wonton wrappers
1 egg, lightly beaten
extra sage leaves for garnish (optional)

Directions:
First, make the pesto. Process oregano, oil, basil, parmesan, hazelnuts, and garlic, in a food processor until finely ground. Season with salt and pepper, and set aside.

Next, make the ravioli. Heat oven to 450 F. Cut sweet potatoes into thirds. Rub garlic and sweet potato with olive oil, and place, cut sides down, on a baking sheet, and bake until tender, about 25 minutes. Let cool briefly, and then remove potato skins and pass the potatoes and garlic through a potato ricer or food mill into a large bowl; mix in parmesan, browned butter, nutmeg, 2 tsp. finely chopped sage, oregano, and salt and pepper. Set filling aside.

Place 1 wonton wrapper on a work surface and place 1 tbsp. filling in center; brush edge of wrapper with egg and top with another wrapper; seal edges. Repeat with remaining wrappers and filling. Bring a large pot of salted water to a boil over high heat. Working in batches, add ravioli, and cook until tender, about 2 minutes. Transfer to a large bowl and toss with pesto until evenly coated. Arrange on a large serving platter or plates and top with sage leaves.
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