Chef Folse's Candied Yam and White Chocolate Ice Cream

Prep Time: 1 Hour

Yields: 2 Quarts


The idea for this recipe came from a German couple who farmed sweet potatoes for a living. After enjoying cold, mashed candied yams from the fridge, the idea to make it into an ice cream came naturally.


1 (15-ounce) can Bruce's® Candied Yams

12 ounces white chocolate

1½ cups sugar

1½ cups water

8 egg yolks

½ tsp nutmeg

½ tsp cinnamon

1 tbsp pure vanilla extract

3 cups heavy whipping cream


Mash yams in their syrup until puréed then chill in refrigerator. Place white chocolate in a double boiler over 120°F water. Stir occasionally until chocolate is melted. In a 1-quart saucepan, combine sugar and water. Stir well and bring to soft-ball stage (234–240°F). In an electric mixer, blend eggs on low speed until slightly whipped. Once sugar has reached soft-ball stage, slowly pour it into eggs, blending on medium speed 5 minutes or until thick. Take special care because sugar will be extremely hot. Pour in melted chocolate then add nutmeg, cinnamon and vanilla, continuing to blend. Reduce speed to low and pour in cream. Remove beaters and use a rubber spatula to fold in puréed yams. Place entire mixture in refrigerator and chill, preferably overnight. Freeze in a home-style ice cream freezer according to manufacturer's directions.