From the kitchen
Potato Milk Vanilla Bean Ice Cream
A churned ice cream built on a potato milk custard, letting real vanilla bean lead completely.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 cups Potato Milk
- 3/4 cup Sugar
- 1 Vanilla Bean, split and scraped
- 5 large Egg Yolks
- Pinch of Salt
Method
- Heat the potato milk, half the sugar, and vanilla bean until steaming.
- Whisk the egg yolks, remaining sugar, and salt until pale, then slowly whisk in about a cup of the hot milk to temper.
- Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until thickened, 5 to 7 minutes.
- Strain, discard the vanilla pod, and chill thoroughly, at least 4 hours or overnight.
- Churn in an ice cream maker until thick, then freeze until firm.
Kitchen note
Because potato milk carries almost no fat, this churns to a lighter, less dense texture than an ice cream made with a richer milk elsewhere in this series, a pleasant trait, not a flaw.
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