2 1/2 cups heavy cream
1 cup whole milk
3/4 cup dark brown sugar
5 egg yolks
1 cup sweet potato puree
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon


Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly; slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6 to 8 minutes. Do not boil. Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled. Freeze in ice cream freezer following manufacturer's directions. Makes about 1 quart.