Sorghum Roasted sweet Potato Ice Cream || Glen & Friends Cooking

Sorghum Roasted Sweet Potato Ice Cream
Ingredients:
300g (about 1) sweet potato, chopped
30 mL (2 Tbsp) pure sorghum syrup
500 mL (2 cups) 35% whipping /  heavy cream
30 mL (2 Tbsp) vinegar (apple cider or similar)
75 mL (1/3 cup) milk
1 - 300 mL can sweetened condensed milk


Method:
Preheat oven to 240ºC (475ºF).
Chop the sweet potato and toss with the sorghum syrup to coat.
Roast in a single layer on a sheet tray until the sweet potato has lost most of the water and is starting to caramelise.
In a large mixing jug lightly whisk together the vinegar and cream.
When the sweet potato is roasted, blend with the milk until smooth, and whisk into the cream mixture.
Whisk in the sweetened condensed milk, and then freeze according to your ice cream makers instructions.

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