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.
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
- 100g creme fraiche
- pinch of salt
- 10g lime juice
- 100g Caviar
- 4 small thyme sprigs
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.
- Combine all ingredients and stir vigorously until a smooth paste is formed. Chill until needed.
- 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.