28 Mar 2008 In keeping up with the uncommon ice cream flavors today, here's a great recipe for Grilled Potato Ice Cream from H. Alexander Talbot of the Ideas in Food Blog: 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. ... {Tags: , } {More...}