Sweet Potato Custard Ice Cream
Pastry Chef Sarah Seay of Butcher and Bee | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Will Blunt
INGREDIENTS
Sweet Potato Purée:
Yield: 500 grams
2 sweet potatoes
Sweet Potato Custard Ice Cream:
Yield: 5 quarts
640 grams Okinawan brown sugar
3 grams five-spice
96 grams vodka
10 grams vanilla paste
1.488 kilograms heavy cream
1.362 kilograms whole milk
200 grams granulated sugar
768 grams egg yolks
To Assemble and Serve:
Peanut chile crunch
Okinawa brown sugar
METHOD
For the Sweet Potato Purée:
Heat oven to 425°F. Place sweet potatoes on a parchment-lined sheet tray. Roast 50 minutes, or until fork-tender. Let cool. Once cooled, peel skins from potatoes. Transfer to a food processor and purée until smooth. Pass through a fine mesh sieve. Transfer to an airtight container and refrigerate.
For the Sweet Potato Custard Ice Cream:
In a saucepan over low heat, combine 210 grams Okinawan brown sugar, five-spice, and 420 grams Sweet Potato Purée. Cook until sugar has fully dissolved, stirring frequently. Transfer to an airtight container and refrigerate. In a small bowl, combine vodka and vanilla paste. Set aside. In a large pot over medium heat, combine cream, milk, and remaining 430 grams Okinawan brown sugar. Cook until warmed through. In a mixing bowl, whisk to combine granulated sugar and egg yolks. Temper yolks with warm cream mixture. Add tempered yolks to pot. Whisk constantly until custard reaches 180°F. Strain through a fine mesh sieve into a nonreactive container. Place container in an ice bath and let cool. Stir in vodka mixture. Let cool completely. Once cooled, whisk in sweet potato mixture. Cover and refrigerate overnight. The next day, process in an ice cream machine according to manufacturer's instructions. Transfer to an airtight container and freeze.
To Assemble and Serve:
Scoop desired amount Sweet Potato Custard Ice Cream into a serving bowl. Top with peanut chile crunch and brown sugar.
