Just when I thought I was being "original"...I was sitting here eating some Vanilla Heath Bar Crunch ice cream and thought,"what if I made potato ice cream with toffee and bacon bits?" Well, I did what any normal person would do and go to the internet to see whether or not anyone's already beat me to the punch. And whaddaya-know?
There's a Grilled Idaho Potato Ice Cream Recipe made with...you guessed it milk chocolate cake (I didn't think of that part) and toffee and bacon bits. Looks like someone's already thought of this. (Bummer!) No worries though. My idea does infact differ from the recipe seen here. But I will go ahead and share it with you guys anyways. In the meantime, I will be making my potato ice cream idea/recipe...and I will be sharing it with you. Have a great day & happy gawking :-) -Bakie
Grilled Idaho Potato Ice Cream Recipe
With Milk Chocolate Cake & Bacon Toffee
When you’re looking for a special twist on that favorite combination of chocolate cake and ice cream, turn to pastry chef extraordinaire Gael Gand, co-owner of Chicago’s illustrious restaurant Tru, and you’ll get something memorable. The Idaho Potato Commission asked Gael to think of a special potato dessert, and the result is with her compliments. The grilled potato skins give a slight, smokey flavor to the ice cream base (they are strained out before the ice cream is churned) which pairs well with the bacon toffee. The flourless milk chocolate cake is cut like a brownie.
- Grilled Idaho Potato Ice Cream
- Milk Chocolate Flourless Cake
- Bacon Toffee
- Chocolate Sauce
- Potato Rings (Garnish)
- To Plate
Mash the insides of the potatoes and enjoy separately. Photo © Idaho Potato Commission.
- Bake potatoes. Cut in half; scoop out flesh and make mashed potatoes with it at a later time. Spray the denuded potato skins with oil (or for superb results, dab lightly with bacon fat) and grill. The idea is to get the skins smoky-tasting, but do not burn.
- Bring the milk and cream to a boil with the potato skins.
- Whisk the yolks and the sugar together. Temper the liquid into the yolk mixture and return to stovetop.
- Cook until the mixture thickens enough to coat the back of a spoon.
- Strain and cool in an ice bath. Process in ice cream machine.
Scharffen Berger 41% cacao dark milk chocolate. Photo by Saidi Granados | THE NIBBLE.
- 2 cups cooked bacon, crushed
- 3 cups brown sugar
- ¾ cup water
- 1 cup glucose (or light corn syrup)
- 1 stick butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
See our review of the best vanilla extract. Photo by Claire Freierman | THE NIBBLE.
If you don’t want to make chocolate sauce from scratch, you can buy a ready-made sauce. Our favorites are Somebody’s Mother’s and The King’s Cupboard.
- 3-¼ cups cream
- ¼ cup glucose (or corn syrup)
- 2 cups quality dark chocolate
- 1-½ tablespoons butter
Photo courtesy of Wisconsin Milk Marketing Board.