Recipe Idaho® Potato Ice Cream

classic33

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Potato Ice Cream.jpg

Ingredients:
  • 3 small Idaho® Yukon potatoes
  • 2 teaspoons olive oil
  • Pinch of salt and black pepper
  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 2 tablespoons light corn syrup
  • 4 ounces cream cheese, room temp
  • 1/2 cup sour cream, room temp
  • 1/4 teaspoon salt
Directions:
  1. Preheat oven to 375 degrees. Wash potatoes. Leave peel on and cut in 1/2" cubes. Toss with olive oil, salt and pepper. Spread onto baking sheet and roast until cooked throughout, about 20 minutes. Set aside.
  2. In a sauce pan, bring milk, cream, sugar and corn syrup to boil. Reduce heat and simmer for 5 minutes. Remove from heat and whisk in cream cheese and salt, then sour cream. Chill.
  3. In a blender, mix ice cream base with potatoes until completely smooth. Strain through a fine mesh strainer, preferably a chinoise. Freeze in ice cream maker. Put in freezer 6 hours or overnight.
Makes a generous quart.


https://idahopotato.com/recipes/potato-ice-cream
 
Interesting. Why does the recipe say roast the potatoes in olive oil, salt and pepper (skin on)? Its a strange thing to do for a sweet ice-cream. But I can see that the savoury taste might add a dimension to the sweet ice-cream.

The potatoes are then mixed with cream, sugar, corn syrup, cream cheese and passed through a fine sieve. The image is of pristine white ice-cream - surely the sieved roasted potatoes would not come out so white?

I am not able to make this as I haven't got an ice-cream maker, so I will probably never know the answers...
 
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