Potato Ice Cream

Ready in 24 hours
Complexity: Station Chef
Serves 20 People

Creamy and deliciously rich – everything that you want your ice cream to be!

Potato Ice Cream
Serves: 20 servings
  • 2 cups Idahoan® CREAMY Classic Mashed Potatoes
  • 9 egg yolks
  • ⅓ cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup sweetened condensed milk
  • ½ tsp vanilla extract
  1. Whisk together the egg yolks and sugar until frothy. Set aside.
  2. Heat the milk, cream and condensed milk until it reaches 200°F and hold for 15 minutes.
  3. Slowly drizzle half of the hot milk mixture into the egg yolks and sugar, whisking constantly.
  4. Once the egg mixture is tempered, add it back to the pan with the remaining milk mixture.
  5. Remove the pan from the heat and add potatoes and vanilla extract, stirring constantly.
  6. Place finished mixture into ice cream maker and freeze according to manufacturer's instructions.


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