Grilled Idaho® Potato Ice Cream, Milk Chocolate Cake, Bacon Toffee


  • Grilled Idaho® Potato Ice Cream
  • 2 cups milk
  • 2 cups cream
  • 4 - 5 each skins of grilled Idaho® potatoes
  • 3/4 cup sugar
  • 9 egg yolks
  • Milk Chocolate Flourless Cake
  • 1 3/4 cups milk chocolate
  • 2/3 cup butter
  • 4 each eggs
  • 4 each yolks
  • 2/3 cup brown sugar
  • 1/2 cup almond flour or ground almonds
  • Bacon Toffee
  • 2 cups cooked bacon, crushed
  • 3 cups brown sugar
  • 3/4 cup water
  • 1 cup glucose (or light corn syrup)
  • 1 stick butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking Soda
  • 1 teaspoon salt
  • Chocolate Sauce
  • 3 1/4 cups cream
  • 1/4 cup glucose (or corn syrup)
  • 2 cups dark chocolate
  • 1 1/2 tablespoon butter
  • Idaho® Potato Rings
  • 3 -5 each Idaho® potatoes
  • Sugar, as needed
  • Salt, as needed
  • Frying oil @ 350 degrees F, as needed


Grilled Idaho® Potato Ice Cream
  1. Bring the milk and cream to a boil with the potato skins.
  2. Whisk the yolks and the sugar together. Temper the liquid into the yolk mixture and return to stovetop.
  3. Cook until the mixture thickens enough to coat the back of a spoon.
  4. Strain and cool in an ice bath. Process in ice cream machine.
Milk Chocolate Flourless Cake
  1. Melt the milk chocolate and butter together.
  2. Temper the eggs into the chocolate mixture.
  3. Pour into a foil-lined half sheet pan.
  4. Bake in the still oven at 350° F until done, about 15 minutes.
  5. Cut into 2x2.5in rectangles.
Bacon Toffee
  1. Combine water, glucose, butter, and brown sugar in a pot over med-high heat; cook to hard crack.
  2. While sugar is cooking, warm 2 silpats in the oven.
  3. Take sugar off heat, stir in bacon, vanilla, baking soda, and salt. Stir quickly until it gets lighter in color and starts to pull away from the sides.
  4. When toffee is ready, pour onto warmed silpat, and top with the other warm silpat.
  5. Roll as thin as possible.
  6. When cool, chop into small pieces. Reserve in airtight container
Chocolate Sauce
  1. Bring cream and glucose to a boil.
  2. Pour over dark chocolate.
  3. Whisk to emulsify.
  4. Add butter last, whisk to combine.
  5. Transfer to squeeze bottle.
  6. To serve, sauce should be thin enough to spread into a thin circle when poured (may need to add cream or warm slightly).
Idaho® Potato Rings
  1. Thinly slice the potatoes on mandolin.
  2. Cut rings with 2 concentric ring cutters (3" & 2 3/4").
  3. Fry in oil until golden.
  4. Drain on paper towels and sprinkle lightly with sugar and salt.
  5. Dehydrate overnight.
  6. Note: 3 rings are needed for each serving.
  7. To plate
  8. Squeeze the chocolate sauce into the center of the plate - it should spread on its own.
  9. Place a rectangle of the milk chocolate flourless cake in the upper right hand "corner" of the pool.
  10. Gently score the cake to create "slots" for the potato rings.
  11. Place the potato rings in the slots, pushing into the cake slightly to make sure they are secure.
  12. Mound the toffee against the left edge of the cake, trailing about halfway around the pool of sauce.
  13. Put a few shards of bacon toffee on top of the cake.
  14. When fired, quenelle the ice cream and place on top of cake inside of rings.
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Gale Gand

Chicago, IL

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