Recipe: Make Gelato with potato

MANILA, Philippines — You probably have never heard about it before, but you can make Gelato out of potatoes. Chef Miko Aspiras is such a talented pastry chef that he can make things happen, including making delicious Gelato with potato.

In this recipe, which he created for Potatoes USA, he uses hash-browns. This can be a little bit complicated because, at his stature, Chef Miko can already be teaching advanced culinary students, especially those who really spend hours dabbling in pastry arts.

If you want to make it an easier task, you can simply make the Gelato and forget the add-ons, such as the U.S. Potato Churro pieces and chocolate sauce. Leave that for experimentation later when you have plenty of free time.

Ingredients:

For the U.S. Potato and Cinnamon Gelato:

650 ml. fresh milk

65 ml. fresh cream

165 grams white sugar

3 grams high quality cinnamon powder

155 grams U.S. hash-browns

6 egg yolks (approximately 20 grams per yolk)

Procedure:

1. Place all ingredients in a deep pitcher. Using a hand blender, blitz until smooth and well blended. Do not lift the blender while blending to avoid bubbles.

2. Place mixture in a deep bowl over a double boiler. Gently stir mixture and heat to 85°C to pasteurize.

3. Once pasteurized, let it cool to room temperature.

4. Churn mixture and turn into Gelato according to your machine’s manual.

5. Extract Gelato and freeze immediately. Freeze at –12°C overnight.

6. Swirl with chocolate sauce and top with potato Churro pieces. Serve and enjoy!

For the U.S. Potato Churro:

455 grams U.S. Frozen Potato Straight Cut, diced, or U.S. Dehydrated Potato Powder

1 liter cold water

8 grams salt

28 grams unsalted butter, melted

Salt and pepper to taste

2 quarts vegetable oil for frying

Procedure:

1. Place the Potatoes USA Dehydrated potato powder, water, salt in a large saucepot. Boil.

2. Whisk together to remove lumps and let it boil for 15 minutes until mixture has thickened.

3. Transfer the potato mixture to a medium bowl. Using a flexible spatula, stir in melted butter and season with salt and pepper to taste.

4. Add choux pastry and stir until thoroughly combined for about 1 minute. Cover with plastic wrap by pressing