A luscious and delectable frozen dessert made with a local sweet potato called "Bintong"
Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix Well.
Place the graham cracker crumbs in an 8-inch square (freezer-safe) container and evenly spread on the bottom of the pan.
In a double broiler or heavy-bottomed saucepan, mix eggs, condensed milk and bintog kamote. Stir for about 30 minutes or until thick but still pour-able in consistency.
Add butter, a little at a time until melted and blended in.
Cook longer to make it thicker.
Pour over the graham crust and allow to cool to room temp.
Leave ice cream at room temperature for about 15 minutes or until softened. Place over the custard layer.
Finish the layer by putting the meringue on top of the ice cream layer.
0 servings
8-10