Purple Sweet Potato Soft Serve

PASTRY

Oct 25

Pastry Chef Danielle Spencer of Win Son Bakery | Brooklyn

Yield: 7¾ gallons

INGREDIENTS:

486 ounces milk
181 ounces cream
141 ounces sugar
27 ounces milk powder
4 ounces salt
150 ounces purple sweet potato purée

METHOD:

In a large pot over medium low heat, whisk to combine all ingredients, making sure to eliminate milk powder clumps. Cool completely, cover, and chill in refrigerator. Process in soft serve machine according to manufacturer’s instructions.

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