Potato Ice Cream

Potato Ice Cream

Recipe by icecreamcalc
Calories/100g

271

kcal
Sweetness

18

%
Yields

1​½

quarts/liter
Weight

1267

g

Deep 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
    200g

  • Cream (40%)
    400g

  • Milk (3%)
    300g

  • Butter, unsalted
    25g

  • Skim milk powder
    20g

  • Egg yolk (5)
    85g

  • Sucrose
    200g

  • Dextrose
    30g

  • Vanilla extract
    5g

  • Salt
    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

NameAmount
Butter fat15.0 %
Total fat17.4 %
MSNF5.3 %
TSNF28.5 %
Total solids45.9 %
POD182.1
Freezing point-3.2°C, 26.3°F
Weight1267.0 g
Final weight1267.0 g
Serving temp-15.5°C, 4.1°F
Energy/100g271 kcal
Energy/100g271 kcal
Cost0.0
Evaporation0.0 g
Evaporation %0.0 %
Cacao fat0.0 %
Other fat2.5 %
Protein3.3 %
Total sugar21.1 %
Sugar18.2 %
Lactose2.9 %
Lactose/Water5.4 %
MSNF/Water9.9 %
Other solids3.7 %
Cacao solids0.0 %
Water54.1 %
Stabilizers0.00 %
Stabilizers/Water0.00 %
Salt0.2 %
Alcohol0.1 %
HF0.0
PAC se230.9
PAC normalized427.0
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 temp75

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