Every ice cream we make calls for complete hands-on attention, but perhaps none more so than Sweet Potato with Torched Marshmallows. The labor-intensive favorite epitomizes “built from the ground up.” First we roast Vietnamese cinnamon-scented sweet potatoes grown for us by Mike Hirsch’s crew an hour south of our Columbus kitchen. Then we peel, mash, and fold them into grass-grazed Ohio milk and layer in the soft and chewy marshmallows we make from scratch—and blowtorch—in our kitchen. There’s nothing like the taste of those marshmallows encrusted with caramelized coats in each spoonful.