Stretch Today, Gone Tomorrow: Potato Ice Cream 2
by Dave Arnold We love our stretchy potato ice cream. Read about it here. Our interns enjoy dipping it in liquid nitrogen: Here’s  the recipe. We use sous-vide, but you can make this ice cream base traditionally, too. Ingredients: 250 ml milk (cold) 250 ml cream (cold) 160 grams sugar (cold, if possible) 1.5 vanilla beans, scraped 2.5 grams salt 5 egg yolks (cold) […]