• 1 (1-pound) sweet potato
• 1 cup milk
• 1/2 cup heavy or whipping cream
• 3 large egg yolks
• 1/2 cup firmly packed brown sugar

Preheat oven to 450°F. Line a small cookie sheet with foil. Place sweet potato on sheet and bake until tender, 45 minutes to 1 hour. When cool, remove peel; puree in food processor until smooth.

In a medium saucepan, bring milk and cream to a boil over medium-high heat.

Meanwhile, in a medium bowl, whisk egg yolks and sugar until smooth. Gradually whisk cream mixture into egg-yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (do not boil or it will curdle).

Remove saucepan from heat; whisk in sweet potato puree. Strain custard through a sieve into large bowl. Refrigerate custard until well chilled, at least 2 hours, but no more than overnight.

Freeze in ice cream maker as directed by manufacturer.