Ingredients:

  • 2 medium russet potatoes (about 300g)
  • 1 cup whole milk (240ml)
  • 1 cup heavy cream (240ml)
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 large egg yolks

Instructions:

  1. Peel and chop potatoes into chunks. Boil in salted water until tender, about 15 minutes.
  2. Drain potatoes and mash or blend until smooth. Allow puree to cool to room temperature.
  3. In a saucepan, combine milk and cream; heat over medium until steaming but not boiling.
  4. In a mixing bowl, whisk egg yolks and sugar until pale and slightly thickened.
  5. Slowly add hot milk mixture into egg yolks while whisking continuously to prevent curdling.
  6. Return the mixture to the saucepan and cook over low heat, stirring until it's thick enough to coat the back of a spoon (~10 minutes).
  7. Remove from heat, stir in the mashed potato puree, vanilla extract, and salt.
  8. Strain the mixture through a fine mesh strainer to remove any lumps, then cover and refrigerate for at least 1 hour.
  9. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
  10. Transfer the ice cream to a container, cover, and freeze for a minimum of 2 hours to firm up.