Being a food blogger in Boston is way better than being a food blogger in Bermuda. Yea, I mean, beach BBQs and late night s'mores are pretty awesome, but the blogger community here in Boston is unreal. I get to go to parties where people just talk about food the whole time, complimentary brunches in picturesque New England towns, and fun dinners where the click of SLRs are almost as common as the clink of toasting cocktails.
I was lucky enough to be invited to one such dinner tonight at Stone Hearth Pizza Co. in Allston, Ma. Stone Hearth happens to be a customer of mine at my day job where I make gelato. I knew some of the most discerning tongues in the city would be tasting my gelato, so I wanted to bring something special. My blogger friend Bianca (who I knew would be at the dinner tonight) has been raving about "ube" ice cream, a frozen treat made with a purple yam common in the Philippines. While I couldn't get my hands on purple yams, when I saw purple sweet potatoes at the Somerville Winter Market I jumped for them.
The purple sweet potatoes were so vibrant!
My stick blender at work is way better than the one I have at home.
Pouring it into the machine.
This was so good! I don't always eat the gelato at work, but I finished this whole serving with no problem!
I packed this up and shipped it off to Stone Hearth for everyone to taste tonight. Thanks to Stone Hearth for having me, can't wait to see everyone!
So make sure to check out Stone Hearth for their awesome pizza, and more importantly the gelato! Yea, you're not gonna be able to get this flavor, but you can be sure that every flavor is awesome and hand made in small batches, by me!
When making ice cream or gelato with something like sweet potato or pumpkin, it has the tendency to either get icy, or not be flavorful enough. This is because you need lots of potato to get flavor, but potato is full of water, and when you freeze water, you get ice. The secret here is to add some milk powder which turns the water in the potato into milk and makes your gelato super dense and creamy.
1 quart of whole milk
1 cup cream
250 g sugar
60 g nonfat milk powder
200 g cooked sweet potato (about 1 sweet potato, 1 cup of mashed sweet potato)
1/8th teaspoon salt
2 teaspoons vanilla extract
a few drops of lemon juice
Bake the potato until very tender. Warm the milk, cream and sugar on the stove. When it is very warm, whisk in the milk powder. Next add the rest of the ingredients and blend with a stick blender. Chill, then freeze in an ice cream maker according to your manufacturers instructions. Best within the first day or two.