Culinary Institute of America's Sweet Potato Ice Cream

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Ingredients

  • 1 1/4 cups part-skin ricotta
  • 3/4 cup plain non-fat Greek yogurt
  • 1/2 cup agave syrup
  • 1 cup masked cooked sweet potato
  • 2 tsp vanilla extract
  • 1 tsp maple extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice

Directions

Puree all the ingredients in a blend or food processor until smooth.

Note: For a frozen dessert, freeze the purée in an ice-cream machine following manufacturer’s instructions. If you don’t have an ice-cream machine, add 1 1/2 teaspoons of gelatin for every 1 1/3 cup of sweet-potato mousse above.

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