Potato Ice Cream on Crumbled Chocolate Potato Cake
Ingredients: Chocolate Potato Cake
- 5 Idaho® Russet Potatoes
- 300 grams flour, sifted
- 3 tablespoons cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 50 grams almond flour
- 90 grams dark chocolate, grated
- 225 grams butter
- 450 grams sugar
- 4 eggs, separated and whites whipped until stiff
- 150 milliliters milk
- 150 grams riced potato, cold
Ingredients: Potato Ice Cream
- 5 reserved baked potato skins
- 9 egg yolks
- 3/4 cup sugar
- 2 cups whole milk
- 2 cups heavy cream
Ingredients: Smoked Hot Fudge
- 3/4 cup butter
- 12 ounces dark chocolate
- 1 1/2 cups heavy cream
- 1 cup corn syrup
- 1/2 cup brown sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- Seeds from 1 vanilla bean, scraped
- Chocolate Potato Cake (see recipe)
- Potato Ice Cream (see recipe)
- Smoked Hot Fudge (see recipe)
- Coarse salt for garnish
- Potato chips for garnish
Directions: Chocolate Potato Cake
- Preheat oven to 400°F. Bake the potatoes until tender, about 45 minutes. Scoop potato flesh out of the skins. Rice potato flesh and refrigerate. Save skins for use in ice cream.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, salt, nutmeg and cinnamon. Mix in the almond flour and grated chocolate
- In a large bowl, cream the butter, then add the sugar and egg yolks and mix thoroughly until combined.
- Mix the dry ingredients into the butter mixture, then add the milk and riced potato. Fold in the egg whites.
- Preheat oven to 350°F. Pour the batter into a 9-in. x 12-in. cake pan and bake until a toothpick comes out clean and cake has a little spring to the touch, 1 to 1 1/2 hours. Let cool.
Directions: Potato Ice Cream
- Preheat oven to 350°F. Roast reserved potato skins until just crispy and dry, about 10 minutes.
- Mix the yolks and sugar in a medium bowl and set aside.
- Simmer the milk, cream and roasted potato skins in a saucepot over low heat until infused, 30 minutes.
- Strain the milk and potato-skin mixture over the yolks and sugar mixture. Transfer back to saucepot, return to low heat and stir until mixture coats the back of a spoon (crème anglaise), 6 to 10 minutes.
- Chill for 3 to 4 hours, then churn in an ice-cream maker.
Directions: Smoked Hot Fudge
- Use a smoke gun to infuse the butter with a strong smoke flavor, about 4 minutes.
- In a pot over low heat, stir the smoked butter with the remaining ingredients until melted and shiny, 6 to 10 minutes. Use immediately or let cool.
- Crumble some of the cake into a serving bowl. Add a quenelle of ice cream, then spoon over some hot fudge. Sprinkle with coarse salt, garnish with potato chips and serve.