Peel the skin of the yams, wash and steam (you can slice/cut the yams to make it easier for mashing time) until tender, mash right away while still hot
Add in milk and juice, mix well on high speed until well combined, freeze for 1 1/2 - 2 hours (until slightly frozen)
Take out ice cream, place into blender, and process until smooth. Place mixture back into the box and freeze again for 1 1/2 - 2 hours, until slightly frozen. Repeat this step for one more time then add in half of the soaked raisin+water into the blender and process along with the yam mixture until smooth.
Pour mixture into the box, add in the rest of the raisins, stir, cover, freeze until ready to serve.
I've tried this recipe twice; the first time I didn't add the raisins+the water into the blender but rather stirring them in before placing in the freezer. This gave slightly creamier result compare to the one I typed above. Before serving, I'd suggest to take the container to room temperature for 10-15 minutes for easier scooping.
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Costs per portion:
Fri 17 Apr 2009 10:38:12 EDT
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