Grilled Potato Ice Cream

Name: Grilled Potato Ice Cream
Yield: makes about 1 quart
Ingredients: 2 large russet potatoes, parcooked, quartered lengthwise, and trimmed so only 1 inch (2.5 centimeters) of flesh remains on the skin; 2 cups plus 1 tablespoon/540 grams skim milk; 5 tablespoons/75 grams agave nectar; 3/4 teaspoon/4.5 grams fine sea salt; 1 2/3 cups/370 grams plain whole-milk yogurt

December 9, 2011

We created this ice cream on a whim one day. We were debating what to do with a batch of grilled potatoes that were striking for their sweet, smoky flavor. Aki tasted and joked that they would make an amazing ice cream, and Alex took the idea and ran with it. We were both surprised by how good the resulting ice cream tasted, and it has since become a staple in our repertoire. Ice creams with a savory slant are becoming more common, especially in warm weather. We like to serve this with caviar, steak tartare, and as a garnish for chilled potato leek soup.

Recipe notes

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