1 1/2 cups of fresh heavy cream
1/2 cup of sugar
1 teaspoon of dissolved coffee in 1 (tablespoon) of whiskey
1 teaspoon of dissolved coffee in 2 tablespoons of water
1 tablespoon of vanilla extract
1 liter of ice cream
1 kilogram of cooked and mashed sweet potato
1 1/2 cups of fresh heavy cream
1/2 cup of sugar
1 teaspoon of dissolved coffee in 1 (tablespoon) of whiskey
1 teaspoon of dissolved coffee in 2 tablespoons of water
1 tablespoon of vanilla extract
1 liter of ice cream
1 kilogram of cooked and mashed sweet potato
In a blender, blend the coffee with whiskey, sweet potato, heavy cream, sugar, and vanilla until smooth
Pour into a bowl, cover with plastic wrap, and refrigerate
Still in the blender, blend the ice cream with dissolved coffee in water
Put the mixture in the freezer to maintain consistency at serving time
Distribute the reserved sweet potato cream into twelve cups
If desired, use a pastry bag with a pineapple tip to make small sculptures with the cream
Place a scoop of ice cream on each cup and serve.
