Potato Ice Cream

So I’m generally not a big fan of funny tasting ice creams.  While I can appreciate the flavors and ingenuity that went into them, I often times find myself just wanting it to taste sweet and like something familiar.  But this one is surprisingly good as a pallet refresher with a good balance of creaminess and acidity and just enough salt to keep it savory.

Potato-Ice-Cream

 

Ingredients – Serves 4

Potato Ice Cream

  • 10g canola oil
  • 400g peeled and sliced russet potatoes
  • 250g skim milk
  • 250g whole milk
  • 20g agave nectar
  • 6g salt
  • 250g creme fraiche
  • 12g melted butter

Creme Fraiche

  • 100g creme fraiche
  • pinch of salt
  • 10g lime juice

To Finish

  • 100g Caviar
  • 4 small thyme sprigs

Preparation

Potato Ice Cream

  • Preheat the oven to 350°F
  • In a large oven safe sauté pan heat the canola oil over high heat.  Add the potato slices and cook for 2 – 3 minutes stirring regularly.  Place the pan in the oven for 20 minutes.
  • Place the potatoes in a pot (discarding any remaining oil) and add both milks, the agave nectar, and the salt.  Bring the mixture to a simmer then immediately remove from heat.  Cover and steep for 45 minutes.
  • Strain, reserving the potatoes and their cooking liquid separately.
  • Measure out 100g of the potatoes and place them in a blender.  Discard the remaining potatoes.  Place the potato cooking liquid, the creme fraiche, and melted butter in the blender with the potatoes and blend on high until a smooth pure is formed.
  • Strain the liquid through a fine sieve and chill completely.  Once cool, freeze in an ice cream maker and then freeze for at least 4 hours.

Creme Fraiche

  • Combine all ingredients and stir vigorously until a smooth paste is formed.  Chill until needed.

Assembly

  • Place 25g (about 2 tbsp) of creme fraiche on each plate and smear slightly.  
  • Place a spoonful of caviar on top of the creme fraiche.
  • Place a spoonful of potato ice cream onto the other side of the plate and garnish with the thyme sprig.

Potato-Ice-Cream

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