In a large, heavy saucepan, heat the cream along with the vanilla bean and brown sugar (stirring frequently) until the sugar is dissolved and the cream starts to gently bubble (do NOT boil).

In a small bowl, whisk together the yolks with about 1 cup of the hot cream until thoroughly mixed. Whisk back into the cream mixture and continue cooking (very low simmer) until the mixture begins to thicken.

Drain Bruce’s Yams Cut Sweet Potatoes (removing any fibers) and puree in a power blender until smooth.

Remove cream mixture from heat and take out vanilla bean (scraping the inside of pod to remove any vanilla paste). Whisk in sweet potato puree and spices.

Transfer to a large glass bowl, cover with plastic wrap and allow to chill in refrigerator for 3 hours before transferring to an ice cream machine. Freeze in an ice cream machine according to manufacture directions.