Boniato ice cream with candied pecans.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Cook Time: 00:45:00 / Temperature: 181 F / Serves: 3
Ice Cream
INGREDIENTS
- Tio Jorge Sweet Potato Chunks
- 6 ea. Egg yolks
- 1 cup 2% Milk
- 1 cup Heavy whipping cream
- 3/8 cup Sugar
- 1 tbsp. Vanilla bean paste
- 1/2 tsp. Kosher salt
METHOD
- Place all ingredients in a blender and blend until smooth on low.
- Place the ice cream mixture into a vacuum pouch and vacuum seal.
- Place the vacuum pouch into the water bath and cook sous vide for 45 minutes.
- After 45 minutes has passed, remove the ice cream base from the water bath and submerge the pouch in a heavily iced bath until it has cooled completely.
- Pour the contents of the bag into a blender and blend until the mixture is completely smooth.
- Blend the boniato / sweet potato in a food processor and pass through a tami. Fold the sweet potato into the custard base.
- Pass the mixture through a fine mesh sieve and freeze according to your ice cream manufacturer’s instructions.
- Reserve in the freezer until ready to serve.
Candied Pecans
INGREDIENTS
- Pecans
- 1 part Water
- 1 part Sugar
METHOD
- Cook down into simple syrup.
