Purple Sweet Potato & Goat Cheese Ice Cream Swirl

1.Prick the purple sweet potatoes with a fork and roast them at 200°C for 45-60 minutes until completely soft, then let them cool, peel, and mash the flesh.

2.In a blender, combine the mashed sweet potato, whole milk, sugar, vanilla, and salt; process until the mixture is perfectly smooth and vibrant purple.

3.In a separate bowl, whisk the room temperature goat cheese with honey and lemon zest until smooth, then slowly whisk in the heavy cream until well combined but not whipped.

4.Chill both the purple sweet potato mixture and the goat cheese cream in the refrigerator for at least 4 hours or overnight.

5.Pour the purple sweet potato base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

6.In a chilled freezer-safe container, alternate dollops of the churned purple sweet potato ice cream and the liquid goat cheese cream.

7.Use a butter knife to gently swirl the two mixtures together to create a marbled effect, being careful not to over-mix.

8.Cover the container and freeze for at least 6 hours or until firm before serving.