All Things Ice Cream Blog

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

Speaking of Russet Potatoes, Cape Cod Potato Chips uses russet potatoes to make their chips and personally, I’ve got to say they are DELICIOUS and they have very little saturated fat! The naturally forming sugars in the russet potatoes give them a robust potato flavor so I can only imagine what the russet potato ice cream tastes like!

As a person who loves ice cream and is also trying to diet, I’m a little bummed that most recipes for homemade ice cream require thick, heavy creams.  I know that the cream is what gives ice cream its texture and everything, but I want something light that still tastes like ice cream!

MummyJo on AllRecipes.com submitted the following recipe:

INGREDIENTS

• 2 cups skim milk
• 1/2 (12 fluid ounce) can evaporated milk
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 bananas, mashed
• 1/2 cup golden raisins (optional)

DIRECTIONS

1. In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.
2. When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

“A cheap and easy ice cream recipe without cream: just evaporated milk, skim milk and sugar. I flavored the basic ice cream recipe with vanilla and banana puree to get rid of the evaporated milk taste but feel free to improvise!”

One commenter on her recipe said they replaced the golden raisins with chocolate chips. Mmm! Sounds good!