Potato Ice Cream

Creamy and deliciously rich – everything that you want your ice cream to be!

TIME

24 hours

YIELD

DISH TYPE

Dessert

Potato Ice Cream

Author: Chef David Macfarlane

Serves: 20 servings

Ingredients

Instructions

Whisk together the egg yolks and sugar until frothy. Set aside.
Heat the milk, cream and condensed milk until it reaches 200°F and hold for 15 minutes.
Slowly drizzle half of the hot milk mixture into the egg yolks and sugar, whisking constantly.
Once the egg mixture is tempered, add it back to the pan with the remaining milk mixture.
Remove the pan from the heat and add potatoes and vanilla extract, stirring constantly.
Place finished mixture into ice cream maker and freeze according to manufacturer's instructions.

Featured Ingredient

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