Sweet Potato and Kombu Ice Cream with Peanut Orange Miso & Caviar

Directions

• To prepare Sweet Potato Cream, preheat oven to 400°F and line a baking sheet with parchment paper. Place sweet potatoes on baking sheet and pierce well with a fork or knife. Roast for 45 minutes or until caramelized and slightly bubbling. Let cool.
• Bring cream and milk to a boil; pour over sweet potatoes and kombu. Let steep for 30 minutes then remove kombu. Cover and refrigerate sweet potatoes for 24 hours.
• While potatoes are steeping, place all Peanut Orange Miso ingredients in a blender and puree until very smooth. Cover and chill until ready to use.
• Strain sweet potatoes from cream mixture, scraping off as much as you can into a saucepan. Peel half of the sweet potatoes and puree with water until smooth; set aside.
• Place cream mixture, glucose, sugar, mirin, salt and stabilizer in a large saucepot and bring up to 180°F. Temper in egg yolks and place pot back over low heat. Bring mixture up to 171°F, stirring occasionally. Stir in sweet potato puree and press through a sieve; let cool and add additional milk to thin as needed.
• Transfer mixture to an ice cream maker and process until frozen. Stir in Peanut Orange Miso and bonito flakes and transfer to an airtight container; freeze until ready to serve.