We created this ice cream on a whim one day. We were debating what to do with a batch of grilled potatoes that were striking for their sweet, smoky flavor. Aki tasted and joked that they would make an amazing ice cream, and Alex took the idea and ran with it. We were both surprised by how good the resulting ice cream tasted, and it has since become a staple in our repertoire. Ice creams with a savory slant are becoming more common, especially in warm weather. We like to serve this with caviar, steak tartare, and as a garnish for chilled potato leek soup.

　　

Ingredients

makes about 1 quart

　　2 large russet potatoes, parcooked, quartered lengthwise, and trimmed so only 1 inch (2.5 centimeters) of flesh remains on the skin

　　2 cups plus 1 tablespoon/540 grams skim milk

　　5 tablespoons/75 grams agave nectar

　　3/4 teaspoon/4.5 grams fine sea salt

　　1 2/3 cups/370 grams plain whole-milk yogurt

　　

Step 1

Heat a grill to high. Grill the potato quarters on high until charred on all sides, about 20 minutes. Cut them into chunks and put them in a pot set over medium heat. Add the milk, agave nectar, and salt. Bring the mixture to a simmer and cook until the potatoes are falling apart, about 20 minutes.

　　

Step 2

Turn off the heat and fold in the yogurt. Pour the mixture into a blender and puree until smooth. Strain the base through a conical strainer into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.

　　

Step 3

The next day, churn the base in an ice cream maker according to the manufacturer’s instructions.

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