Black Tree Blood Meets Sweet Potato and Ice-cold Madagascar Vanilla

5 from 6 votes
Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 294 kcal


For the vanilla ice cream:

  • 300 ml Maple syrup
  • 100 g Butter
  • 1 Pc. Cinnamon stick
  • 3 shot Strohrum
  • 250 ml Milk
  • 250 ml Cream
  • 1 Pc. Vanilla pod
  • 75 g Sugar
  • 5 Pc. Egg yolk



  • For the ice cream, put the sugar and five egg yolks in a bowl and beat until frothy.
  • In a saucepan, add the milk, the cream and the vanilla pod and the vanilla stick. Bring everything to the boil while stirring.
  • Remove from heat and pour into the sugar-egg yolk mixture while stirring quickly (always pour hot into cold). Put everything back in the pot. Heat, stirring constantly, but do not bring to the boil.
  • Strain everything through a sieve and refrigerate. Pour into the ice cream maker if desired.

Sweet potato:

  • Wrap the sweet potatoes in aluminum foil and place in the oven at 180 ° for about 1 hour until they give slightly when pressed. Let cool down for several hours.
  • Remove from the skin, which should now come off almost by itself, and cut into cubes.
  • Before serving, heat a pan with maple syrup and butter and insert the cinnamon stick. Bring to the boil until large bubbles form and the mass is reduced.
  • Add the sweet potato to the reduced mixture and turn. Finally, deglaze the straw with three caps and serve hot with the fresh vanilla ice cream.


Serving: 100gCalories: 294kcalCarbohydrates: 33.1gProtein: 1.6gFat: 16.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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