THE CAVENDER DIARY

I know, right?

Let’s get right to this.

Here’s what ya need…..

• 1 1/2 Cups Cubed Sweet Potato
• 2 Cups Whole Milk
• 4 TBS Soft Cream Cheese
• 1 1/4 Cups Cream
• 1/3 Cup Sugar
• 1/3 Cup Brown Sugar
• 1/4 TSP cinnamon
• 1/4 TSP Sea Salt
• 2 TBS Molasses
• 1 Cup Mini Marshmallows
• 1/4 Cup Bourbon

Add the diced sweet potato and the milk to a sauce pan.

Bring the mixture to a boil then reduce the heat to simmer.

Stir constantly, until the potato is completely cooked and falling apart. About 4-6 minutes depending on how finely you diced it.

Once the potato is fully cooked, you’ll want to blend everything together.

I’ve had this Braun hand mixer since the Reagan administration. No kidding. It’s that good.

If you don’t have one, you can use a food processor.

When the potato/milk mixture is lump-free, add the softened cream cheese, cream, sugars, salt, cinnamon, and molasses.

Here’s a trick for measuring molasses. Spritz the measuring spoon with a shot of non-stick cooking spray first. The molasses will slide right out. (Just make sure the cooking spray isn’t garlic flavor)

Bring the mixture back to a boil, stirring constantly again and scraping the sides of the pan. Then remove it from the heat and blend the hell out of it once more.

Here’s the perfect consistency. Not too lumpy, and not too thin.

Set this mixture aside and let it cool completely before adding it to the ice cream maker. A few hours in the fridge is best.

Scoop the mix into the bowl of your ice cream maker and pour in about a quarter cup of good bourbon. (More, if you’re making this for adults only. OR…… if the kids are going to eat some and you want them to fall asleep a little earlier)

Takes about 25 minutes of churning away until the ice cream is the consistency of a Wendy’s Frosty. If y’all are keeping track, that’s use numero dos for our ice cream maker. It’s almost like it’s paying for itself at this point.

Now, to char the marshmallows.

You’ll need about a cup of mini marshmallows.

Maybe, slightly more than a cup. Ours tend to get eaten before they can make it into the icecream.

Spritz a cookie sheet with cooking spray……

……and arrange the marshmallows so that none of them are touching.

Use a hand-held butane kitchen torch to char the marshmallows. Let them cool, flip them over, and torch the other sides too.

Don’t worry if a few catch on fire. Because they will.  If I remember correctly from my childhood summers at camp…….they’re better that way anyway.

Sprinkle your charred marshmallows on top of the churned ice cream in a Tupperware and stick it in the freezer for a few more hours.

When it’s firm enough for your liking, scoop it into waffle cones, and enjoy.

Sure, you can skip the addition of the fire-water……but I wouldn’t. (Insert evil grin here)

Sweet potato ice cream, Who knew?

You better believe that you’re welcome.

Happy Memorial Day