Chef shares recipe for 'taste of the summer'
A food expert claims there is a new taste of the summer that easy to make at home - potato ice cream Rising culinary star Poppy O'Toole has unveiled her new recipe - Maris Piper Potato Ice Cream.
Poppy says Maris Piper potatoes are perfect for making ice cream thanks to their naturally fluffy texture, but any white potato will do the trick. Michelin-trained Poppy has elevated her Potato Ice Cream recipe with a topping of maple bacon and for those seeking a veggie alternative, Poppy also suggests topping the ice cream with crispy potato sticks.
Savoury ice creams are fast becoming a credible new direction in dessert-making – with chefs and home cooks alike experimenting with ingredients like beetroot, miso and olive oil.
Poppy said: 'People might know me for my roasties, but now it's time for potato-based desserts to enter the chat. Sounds a bit wild, I know – but trust me, it works. I've always loved showing how everyday ingredients can surprise you, and teaming up with Ocado gave me the perfect excuse to finally master the art of potato ice cream. Maris Pipers give it that velvety, creamy texture while keeping the sweetness in check, and topped with a bit of maple bacon or potato sticks? You're in summery dessert heaven. Unexpected, unapologetic, and absolutely delicious.'
Nicola Waller, Buying Director at Ocado Retail said: 'This recipe is a brilliant example of how experimenting with unusual flavour combinations and ingredients is creating bold, surprising takes on everyday classics. Who better to bring this trend to life than Poppy – the queen of potatoes – who's developed this potato ice cream recipe just for us. It's fun, unexpected, easy to make, and totally delicious.'
Ingredients:
2 large Maris Piper potatoes
1 x 397g tin of sweetened condensed milk
400ml double cream
1 tsp vanilla extract
1 pinch of salt
Serving suggestions:
Top with either:
Maple bacon (recipe below)
Ready salted potato sticks (for a veggie option)
Method:
Heat the oven to 220C / 200C fan / gas 7. Pierce the Maris Piper potatoes all over with a fork and roast them directly on the oven rack for about 1 hr, until completely tender.
Once cool enough to handle, slice in half and scoop out the flesh. Push 250-270g of the potato through a fine sieve using a spatula (or your hands if you don't mind getting messy!) until smooth, then let it cool completely.
Stir the mashed potato into the condensed milk until fully combined.
In a separate bowl, whisk the double cream and vanilla to medium-stiff peaks. Gently fold the potato mixture into the cream mixture with a pinch of salt, being careful not to knock too much air out.
Spoon into a container (such as a loaf tin or large Tupperware) and freeze for 6–8 hrs, or overnight if possible.
Remove from the freezer 15–20 mins before serving to soften. Scoop into cones or bowls and finish with your chosen topping.
Maple Bacon (optional topping):
For that salty-sweet crunch
Ingredients:
2 tbsp maple syrup
1 tbsp light soft brown sugar
3 strips of unsmoked streaky bacon
Method:
Heat oven to 200C / 180C fan / gas 6.
Mix the maple syrup and sugar in a small bowl.
Lay bacon on a lined baking tray, brush with half the maple mixture, and bake for 15 mins.
Flip, brush with the remaining mixture, and return to the oven for another 10 mins.
Let cool, then slice into small pieces to sprinkle on top.
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