Your friends will never guess the secret ingredient in this smooth and rich ice cream! Spiked Potato and Huckleberry Swirl Ice Cream is a fun, creative twist with purple fingerling potatoes as the base and a kick from huckleberry-flavored potato vodka! Which we also use in our ode to Idaho cocktail.
Did you know that Idaho celebrates New Year’s Eve with a Potato Drop?
How about that Idaho is the top-producing state for potatoes in any form, and for fresh potatoes, with 325,000 acres of farmland, producing 13+ billion pounds of potatoes annually.
While we were in Idaho, I learned about potato ice cream. Immediately, I got to think about what that must be like. I wanted to know if it was a base or a flavor.
Then I wanted to make an ice cream that was both! This ice cream started with purple fingerling potatoes, then a custard base.
Infused with huckleberry vodka and a swirl of huckleberry jam to bring all the flavors of Idaho together. It came out super smooth and rich. Topped with a drizzle of caramel, this became the perfect birthday ice cream!
Love bold flavors, try this Passion Fruit Ice Cream too!
Instructions
- In a large pot of salted water, bring the fingerling potatoes to a boil and cook for 15 to 20 minutes until fork tender. Strain and let the potatoes cool until safe to handle.
- Put the potatoes in a food processor. Add the vanilla sugar, 1/2 cup milk, and salt. Puree until creamy. Let the potatoes cool
- Meanwhile, add the heavy cream and the remaining 1 cup milk to a heavy bottom saucepan. Split the vanilla bean and scrape the paste into the cream. Add the vanilla bean and bring to a slow steam, with bubbles forming just around the edges of the pan.
- Whisk the egg yolks in a large bowl with the sugar until pale.
- Drizzle in the steaming cream mixture, a little at a time, whisking constantly. Mix 3 cups of the pureed potatoes into the custard base.
- Return the mixture to the heat and allow to thicken, about 7 to 10 minutes. You are looking for a consistency that coats the back of a spoon smoothly.
- Remove from the heat and pour into a bowl over an ice bath. Whisk in the huckleberry vodka. Cover with plastic wrap, with the wrap directly on the surface of the custard. Chill for 4 to 6 hours.
- When ready to churn, remove the vanilla bean from the ice cream base and churn the ice cream in your ice cream maker according to directions.
- Spoon half the ice cream into a container and swirl 1/4 cup of the jam in. Spoon the rest of the ice cream in and swirl in the remaining huckleberry jam. Cover and freeze until set.
- Allow the ice cream to sit out for 10 minutes before scooping and serving.
Notes
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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