Potato Ice Cream
Calories/100g
271
kcalSweetness
18
%Yields
1½
quarts/literWeight
1267
gDeep earthy flavour that might go well with a tangy apple or rhubarb pie.
Texture is fantastic but this ice cream might not be for everyone!
Ingredients
Potato, boiled or baked skin removed
200gCream (40%)
400gMilk (3%)
300gButter, unsalted
25gSkim milk powder
20gEgg yolk (5)
85gSucrose
200gDextrose
30gVanilla extract
5gSalt
2g
Directions
- Boil the potatoes with the skin. Use floury potatoes like Maris Piper or King Edward. Remove the skin after boiling/baking.
- Add all ingredients except the potatoes and vanilla extract to a pan
- Slowly heat to 83C/181F while stirring
- Add the potatoes to a blender
- Add the mix to the blender and mix on high for one minute
- Strain into a zip-lock bag
- Chill in ice water
- Age in fridge overnight or at least four hours
- Add the vanilla extract
- Run in ice cream machine
Notes
- No stabilizers in this ice cream.
- If using milk/cream with a different fat % use the software to recalculate or this page
Detailed data
| Name | Amount |
|---|---|
| Butter fat | 15.0 % |
| Total fat | 17.4 % |
| MSNF | 5.3 % |
| TSNF | 28.5 % |
| Total solids | 45.9 % |
| POD | 182.1 |
| Freezing point | -3.2°C, 26.3°F |
| Weight | 1267.0 g |
| Final weight | 1267.0 g |
| Serving temp | -15.5°C, 4.1°F |
| Energy/100g | 271 kcal |
| Energy/100g | 271 kcal |
| Cost | 0.0 |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Cacao fat | 0.0 % |
| Other fat | 2.5 % |
| Protein | 3.3 % |
| Total sugar | 21.1 % |
| Sugar | 18.2 % |
| Lactose | 2.9 % |
| Lactose/Water | 5.4 % |
| MSNF/Water | 9.9 % |
| Other solids | 3.7 % |
| Cacao solids | 0.0 % |
| Water | 54.1 % |
| Stabilizers | 0.00 % |
| Stabilizers/Water | 0.00 % |
| Salt | 0.2 % |
| Alcohol | 0.1 % |
| HF | 0.0 |
| PAC se | 230.9 |
| PAC normalized | 427.0 |
| FP SE | -2.6°C, 27.3°F |
| FP MSNF | -0.2°C, 31.6°F |
| FP Salt | -0.2°C, 31.6°F |
| FP Alcohol | -0.1°C, 31.8°F |
| HF@Serving temp | 75 |