Sweet Potato Marshmellow Pecan Ice Cream
CATEGORIES
INGREDIENTS
  • Servings: 6 quarts
  • 4 eggs, separated
  • 2 c. brown sugar
  • 1 (13 oz.) can evaporated milk
  • 1 (14 oz.) condensed sweetened milk
  • 1 1/2 tbsp. vanilla
  • 3 c. cooked, drained, creamed sweet potatoes
  • 8 c. milk
DIRECTIONS
  1. Beat egg whites until stiff.
  2. Add yolks and remaining ingredients and beat after each.
  3. Freeze in hand or electric freezer.
  4. When half frozen stir in marshmellows and pecans. Yield: 6 quarts.