Ingredients
12 gallon premium butter pecan ice cream
2 cups cold Simply Potatoes Mashed Sweet Potatoes
1 cup caramel sauce
3 tablespoons kentucky Bourbon
6 cups mini marshmallows
Method
Sources
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Compressor-free churner for gelato, sorbet, frozen yogurt
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Classic rock salt ice cream maker — hand-crank summer tradition
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Soften the icecream and place in an electric mixer. Mix softened icecream with the cold sweet potatoes until smooth. Place back in the freezer to harden for about 2-3 hours until desired firmness. 2. Stir the bourbon in with the caramel sauce until mixed. 3. Top each bowl served with the spiked caramel sauce and a hand full of mini marshmallows. Torch marshmallows with a creme brulee torch for the toasted marshmallow flavor!