There's nothing like a cold summery treat being combined with the warm flavors of winter to result in a decadent dessert! This ice cream tastes like a frozen sweet potato pie with swirls of toasted marshmallow. Homemade graham cracker toffee adds a fun sweet crunch and is a perfect combination of holiday tastes.
When creating custard base ice creams, you always want to start with a fresh batch of eggs. For this recipe, I used Nellie's Free Range Eggs. These eggs are certified humane, meaning that all of their farms meet the requirements of the Humane Farm Animal Care Program. Their hens are never kept in cages, have plenty of space and clean shelter, and only undergo gentle handling to limit their stress. All of Nellie's eggs are free from antibiotics or hormones.
Plus, brown eggs are just pretty, don't you think?
I love eating ice cream with something sweet and crunchy, and usually that means crumbling up some cookies into my bowl. This time I whipped up some special graham cracker toffee and it's so delicious and addicting on its own you may end up eating it before the ice cream has a chance to freeze!
I adore our ice cream maker. They are simple little machines that aren't very expensive. I think everyone who loves to cook (or who just loves ice cream) should own one! Seriously, a monkey could use one. The maker we use is this Cuisinart. We use it all the time!!
Does anyone else have trouble with not plowing into the soft serve, freshly-churned ice cream before it has a chance to make it into the freezer? Yummy!
A layer of toasted marshmallows is never a bad thing.
Once the ice cream is ready to be served, grab some of that dreamy graham cracker toffee...
And serve up a unique holiday treat!
The sweet potato puree gives the ice cream a very unique texture and the streams of toasty marshmallows mixed with the spices is heavenly. And I don't even need to comment about that toffee... you just cannot skip that step. Enjoy!Print