Okinawan Sweet Potato Ice Cream
- 1/4 cup cooked and mashed Okinawan sweet potato
- 2 cups half and half
- 1/2 cup sugar
- 1 teaspoon vanilla
Okinawan Sweet Potato Ice Cream
Demonstrated by: Meredith Kuba (52nd Cherry Blossom Festival Queen and Miss Popularity).
Cherry Blossom Festival on October 3, 2004.
Ingredients:
Directions:
- Mix all ingredients until well blended.
- Freeze in an electric ice cream maker, following manufacturer's directions.
- Makes 4 servings.
- For a fun project with the keiki, make this recipe using a plastic freezer bag and a coffee can.
- Mix ingredients until well blended.
- Pour mixture into a quart-size plastic freezer bag.
- Release air, seal the bag, and reinforce seal with masking tape.
- Fill a 3 lb coffee can 1/3 full with ice.
- Add 1/4 cup rock salt, the sealed freezer bag, and another 1/4 cup of rock salt; place the lid tightly on the can and reinforce the seal with masking tape.
- Have everyone sit on the floor and roll the can to each other for 10 minutes.
- Empty can, refill with ice, 1/4 cup rock salt, the bag, and another 1/4 cup of rock salt; continue rolling for another 10 minutes.
- If the ice cream is not hard enough, place bag in the freezer until it hardens.
