Grilled Potato Ice Cream

1. 1

   Heat a grill to high.

2. 2

   Grill the potato quarters on high until charred on all sides, about 20 minutes.

3. 3

   Cut them into chunks and put them in a pot set over medium heat.

4. 4

   Add the milk, agave nectar, and salt.

5. 5

   Bring the mixture to a simmer and cook until the potatoes are falling apart, about 20 minutes.

6. 6

   Turn off the heat and fold in the yogurt.

7. 7

   Pour the mixture into a blender and puree until smooth.

8. 8

   Strain the base through a conical strainer into a metal bowl set in an ice bath and let cool.

9. 9

   Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.

10. 10

    The next day, churn the base in an ice cream maker according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.