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Sweet Potato Ice Cream

4 eggs, separated
2 c. sugar
1 (13 oz.) can evaporated milk
1 (14 oz.) condensed milk
1 tbsp. vanilla
3 c. cooked, drained, creamed sweet potatoes
8 c. homogenized milk

Beat egg whites until stiff. Add yolks and remaining ingredients and beat after each. Freeze in hand or electric freezer. Yield: 6 quarts.

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