No Churn Sweet Potato Ice Cream | SO EASY RECIPE! скачать в хорошем качестве

No Churn Sweet Potato Ice Cream | SO EASY RECIPE!

If you enjoyed this video, kindly click the thumbs up button, and don't forget to share it too. Show your love and support by subscribing and, of course, watching more of my videos. Liking and sharing your comments below will also greatly contribute to the growth of this channel. Thank you so much for your support! ❤️😊 INGREDIENTS • 1 jar (330 grams), Batasta Sweet Potato Puree • 340 grams (2 small tubes or approx. 1.4 cups) sweetened condensed milk • 3 tablespoons of my homemade alcohol based vanilla extract* • ½ teaspoon fine sea salt* • 400 grams (approximately 1¾ cups) heavy cream, cold • ½ cup roughly chopped pistachio NOTES: 1.) SWEET POTATO PURÉE – I used locally grown and processed sweet potato puree from Slovenia (Batasta brand, https://batasta.com/en) If it's not available in your area, feel free to substitute it with pumpkin puree or make your own sweet potato puree 2.) DO NOT OVER WHIP – Be careful not to over whip your heavy cream and only whip until soft peak! 3.) VANILLA EXTRACT – Vanilla extract can be substituted with rum or bourbon. However, if serving to children, it's best to skip the alcohol and use a good vanilla extract or pure vanilla instead 4.) SALT – If your pistachios are already salted, please reduce the salt amount to ¼ teaspoon only 5.) FREEZING & SERVING – Freeze for a minimum of 4 to 6 hours. For an extra burst of flavor, consider drizzling with caramel sauce before serving. I opted for my homemade toffee sauce for this one. Share and enjoy!😊 Follow me on Instagram:   / theintrovertkitchen   #quickrecipe #icecream #recipe Best regards, Romel from The Introvert Kitchen