Grilled Potato Ice Cream: the Recipe

500g raw russet potatoes, cut  into quarters lengthwise
530g skim milk
80g agave nectar
4g salt
370g whole milk yogurt

Cook the potato quarters on the grill until they are charred on all sides.  Once the potatoes are grilled, cut them into chunks and put them in a pot with the skim milk, salt and the agave nectar.  When the potatoes are falling apart, turn off the heat and fold in the yogurt.  Use a food mill to coarsely pulverize the base mixture.   Chill the mixture.  We use a pacojet to make ice cream, a device which thinly shaves the frozen mixture into creamy ice cream.  In lieu of the pacojet, I would recommend quickly pulsing the ice cream mixture in a blender to smooth the mixture.  This process must be done quickly so as not to overwork the gluten in the potatoes.  At this point, freeze the mixture in an ice cream maker.
H. Alexander Talbot

Comments

[Noam Ben-Ami]

Ok - I have always wanted to buy a pacojet. Does anyone anywhere ever sell used ones?

[panasianbiz]

I stumbled across your blog while I was doing some online research. While I like ice cream and also potatoes, I can't quite grasp how these two complement each other. What does this actually taste like?

[H.Alexander Talbot]

Grilled potato ice cream tastes like grilled potatoes with a creamy tang. Try it you will like it. With regards to the used paco jet, no idea.

[pbarnard]

would really like to discuss Foams and also how to make a great stabilizing foams for mains courses

If anyone has some gret ideas I would love to learn how to make a great foams from stocks and sauces and also soups.

what combination of gelatine or what type of gelatine do I need to use.

any advice

[cathy chen]

with foams you can use leaf gelatine or soy lectine with a cream dispenser