Sunday, May 28, 2017

28 May 17 (Sun) - Purple Sweet Potato Sherbet

Still on the purple sweet potato craze and had lots of ideas. However, was feeling a bit lazy so instead of using it to make steamed cake or ice cream, I decided to make sherbet instead.

It has strong sweet potato taste and a rough texture because of the mashed sweet potato. It also has a very nice purple hue too.

128g purple sweet potato, mashed
240ml milk
65g sugar
1 tsp vanilla extract
1/2 tsp cinnamon powder
pinch of salt

1.  Combine milk, sugar and purple sweet potato in sauce pan over med flame.
2.  Bring to full boil while whisking.
3.  Reduce heat to low and simmer for 20 seconds.
4.  Remove from heat, add vanilla extract, cinnamon powder and salt then stir.
5.  Transfer mixture to a bowl and set aside to cool.
6.  After mixture is cooled, transfer to the freezer and churn every 1 hour with a whisk.
7.  Repeat step (6) for 2-3 times before transferring to a container of your choice to freeze overnight.

Since I had leftover mashed purple sweet potato, I used it to cook rice for my lunch. Had durians for the past two days, so cooked some pear dessert to neutralize the "heaty" effect.

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