(#69) SWEET POTATO WITH TOASTED MARSHMALLOW: A Scoopsies Thanksgiving

And now, a flavor that has been on our master list since day one: Sweet Potato with Toasted Marshmallow!

 HAPPY THANKSGIVING! 

Scoopsies' Sweet Potato with Toasted Marshmallow 

(yields 1 quart)

2 1/2 cups heavy cream

1 1/2 cups milk

1 sweet potato

1/2 cup packed dark brown sugar
1/8 tsp guar gum

5 egg yolks

2 tsp vanilla extract

1 cup marshmallows, toasted

Before puréeing the sweet potato, cook in a pan over medium heat with:
1 TBL maple syrup
2 tsp ground cinnamon
1 tsp ground nutmeg

(#67) COQUITO: Puerto Rican Cocktail Turned Ice Cream

This cocktail-turned-ice-cream is the Puerto Rican version of eggnog.  It's super sweet and creamy with all of the essential Fall flavors.  Give or take a tablespoon of Bicardi depending on preference, but I think this is the perfect amount--a subtle kick that makes this flavor! 

Scoopsies' Coquito Ice Cream

(yields 1 quart)

14 oz. sweetened condensed milk

2 cups heavy cream

2 cups shredded unsweetened coconut

1 tsp whole cloves

1/4 tsp nutmeg

2 tsp cinnamon

2 tbl Bicardi (or another white rum)

2 tsp vanilla extract

5 egg yolks