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 starch in the potatoes. At this point, freeze the mixture in an ice cream maker.
