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Purple Kumara Ice Cream

Updated: Jul 26, 2019

Delicious, easy to make and unique in taste and bright in colour. Purple kumara has such a beautiful naturally nutty and sweet flavour, this recipe celebrates that in the form of a creamy ice cream.

Course: Dessert

Cuisine: asian

Keyword: Dairy, Ice cream, Kumara, Purple Kumara

Servings: 8


200 g Roasted Sweet Potato blitzed into a smooth paste

1/2 Cup Caster Sugar

1 Cup Whole Milk

1 Cup Full Fat Cream chilled

1 tsp Salt


Prepare your Ice Cream Machine

Make sure your Ice Cream machine has been in the freezer for at least 24 hours (or as per manufacturers instructions)

Prepare your Sweet Potato Paste

Roast your sweet potato until cooked – around 35 to 45 minutes at 180 C

Peel them while semi hot

Once cooled, break into chunks and mash these or place in your food processor so you can blitz it into a very smooth paste

Starting your Ice Cream

Put the paste into your saucepan, then add your sugar to the paste to further break down the paste to become silky smooth!

Still off the heat, add 1/4 of your milk to the paste and mix until everything is nicely incorporated then add the rest of the milk

Turn on your heat to a medium low, it should hit around 70-75C but not past 75C. I normally don’t use a thermometer but wait to see steam coming off/ foamy bubbles and this is normally a good indicator that your sugar and milk has been incorporated – usually around 6 minutes

Add in your chilled cream (this just means it cools your mix quicker), taste and decide whether you want the salt – I always do.

1 tsp is enough

Place in a pan with more surface area so it cools quicker, cover with plastic wrap making sure it touches the ice cream too to avoid a layer of skin forming. Once cooled to around 4C you can place in your fridge to further cool down. This can be left for around 3-4 hours

Place the now chilled mix into your ice cream machine and allow to churn for around 30-40 minutes or until it has doubled in size and looks super fluffy and creamy!

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