7 Flavours of Summer 5. Bajan Sweet Potato Pie Ice Cream
In Barbados and many other Caribbean islands we tend to use white fleshed sweet potatoes. The orange variety has more moisture and cannot be used in certain dishes that we do in the region. Personally I find the orange flesh too soft and similar to butternut squash and I use it in recipes that would call for pumpkin. I know I know I am missing out on some serious beta carotene but the white sweet potatoes are just as fibrous and sweet. One dish that we do in Barbados is a pie or casserole made with mashed sweet potatoes, cinnamon, pineapple juice and butter. It is baked and topped with pineapples and cherries and served as a side dish along other savoury dishes especially during the holidays. I do not personally like this dish because it is sweet so I decided a NEW way to eat this dish in a setting that it would be most welcomed for me. Sticking the pie into an ice cream custard. As crazy as this may sound it worked and th starchy sweet potatoes lent to binding and thickening the custard and also gave a creamy mouthfeel. This is a very heavy ice cream due to the fibre content and can be served alongside West Indian styled baked goods like pone.
Let us get to the ice cream profile
Base: Soy creamer full fat with full fat coconut milk alternatives full fat coconut milk or soy milk with 1/2 cup vegan butter
Result Heavy and rich
Extremely Very low ice crystal detection
Sugar sources: West Indian light brown sugar
Flavour profile of star ingredient: extremely high taste exactly like sweet potato pie
Kid Friendly Low to spiced for the average child
Sweet Potato Pie Ice Cream Copyright TAYMER MASON
White Sweet Potato Mash
1 scant cup puree cooked white sweet potato should be a small sweet potato
2 tablespoons vegan butter
1 tablespoon pineapple juice
1/2 cup pureed pineapples or tidbits
1 teaspoons freshly grated cinnamon it does something
Mix all ingredients together and set aside
Spiced Ice Cream
1 cup soy creamer
1 1/2 cup soy milk
3 heaping tablespoons vegan butter
1 teaspoon pineapple extract, optional
1/4 cup sugar mixed with 1/4 tsp xanthan gum, gum is optional
1 tsp fresh nutmeg
1 tablespoon fresh cinnamon
1 to 2 tsp vanilla extract
1 teaspoon salt
1 scant teaspoon ginger powder
1 very scant teaspoon all spice
1 scant teaspoon clove
1/4 cup soy milk plus 1 teaspoon arrowroot optional
Mix soy creamer soy milk, butter and cook on medium heat until it starts to bubble
Add in well mixed xanthan gum with sugar and reduce heat. Stir well.
Add nutmeg, cinnamon, vanilla and salt.
Add ginger allspice and clove. Add optional thickener of arrowroot and milk. Take off heat and stir.
Add puree into the custard and get all the lumps of potato out.
Cool and chill overnight.
Place into ice cream maker and let it do its magic
Schrreeechhhh….. hold up. Those pineapple tidbits really F ed up my ice cream maker. Make sure you grind them well or add in chunks at the end. You can add chopped cherries in at the end too.
That is it for this week …two more to go.
It may be mango tango,passion fruit bliss or vanilla with shell topping.