Candied Yam and White Chocolate Ice Cream
MAKES: 2 Quarts


  • 1 (16-oz) can Bruce candied yams
  • 12 oz white chocolate
  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 8 egg yolks
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tbsp vanilla
  • 3 cups heavy whipping cream

Mash yams with syrup until fine purée is achieved. Chill in refrigerator for later use. Place the white chocolate in a stainless steel bowl over a pot of 120 degree F water until chocolate is totally melted. Stir occasionally to maintain a liquid state. In a 1-quart sauce pan, combine sugar and water. Stir well and bring to a low boil. Usin a candy thermometer, bring the simple syrup to 234 degrees F, whick is the soft-ball state. While syrup is heating, place egg yolks in the bowl of an electric mixer. Blend on low speed until eggs are slightly whipped. Once sugar has reached 234 degrees F, slowly pour the mixture into the eggs, whipping on medium speed. Take special care as the sugar will be extremely hot. Continue to whip eggs on medium-high until thick, approximately 5 minutes. Pour in the melted white chocolate and add the nutmeg, cinnamon and vanilla. Continue to blend until all is incorporated. Reduce speed to low and pour in whipping cream. Remove beaters and, using a rubber spatula, fold in the puréed candied yams. Place the entire mixture in the refrigerator until well chilled, preferably overnight. Freeze mixture in a home-style ice cream freezer according to manufacturer's directions.


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