Sweet potato
flavors ice cream

This dish was prepared by Sharene Urakami, chairwoman of Honolulu Japanese Junior Chamber of Commerce, and Cherry Blossom Festival Queen Meredith Kuba on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Okinawan Sweet Potato Ice Cream

1/4 cup cooked and mashed Okinawan sweet potato
2 cups half-and-half
1/2 cup sugar
1 teaspoon vanilla

Mix all ingredients until well-blended. Freeze in an electric ice-cream maker, following manufacturer's directions. Serves 4.

This ice cream can also be made in a coffee can: Pour well-mixed ingredients into a quart-size plastic freezer bag. Squeeze out air, seal the bag and reinforce seal with masking tape. Fill a 3-pound coffee can 1/3 full with ice. Add 1/4 cup rock salt, the freezer bag, then another 1/4 cup of rock salt. Place the lid tightly on the can and reinforce seal with masking tape. Roll the can back-and-forth across the floor for 10 minutes (children can make a game of this). Empty can, replace ice and rock salt in the same layers. Continue rolling another 10 minutes. If ice cream is too soft, place in freezer until it hardens.

Nutritional information unavailable.

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