Carlienne’s “Cereal Milk” Ice Cream

We came across the Okinawan sweet potato while on our quest for ube, which is often mistaken for one another, but not the same thing at all. Here in the Bay Area, despite the high population of Filipinos, we couldn’t get our hands on fresh ube and the tuber labeled “ube” in the Asian markets always turned out to be Okinawan sweet potato. Fun fact, Okinawan sweet potatoes is a misnomer: they’re not actually potatoes but are related to the Morning Glory plant family and they are native to Central America but brought over to Japan between the 1400 – 1600s. Evidently becoming a stable food source for the Japanese because of its ability to weather their storms.

While we were able to find some frozen grated ube, we decided to also test this potato as it seemed like a more common and readily available choice, just to see what the difference was. As expected, the flavor wasn’t the same at all to ube, but it was still a delicious potato so we decided to share a couple of our test recipes that we enjoyed the most.

This recipe is simply a roasted potato chip but the flavor really reminded me of cereal milk, especially if you top it off with some crushed potato chips for some crunch. However, if you let the potato chips sit in the ice cream and get soggy, they may give off a little bit of a bread flavor – which can be super interesting, or just too weird if you’re not into it! Either way, we highly encourage you to try our roasted Okinawan sweet potato “cereal milk” ice cream recipe and let us know what you think in the comments below!

Carlienne’s “Cereal Milk” Ice Cream

Ingredients

  • 2 cup Heavy Cream
  • 1 cup Whole Milk
  • 3/4 cup Granulated Sugar*
  • 2 Large Pasteurized Eggs
  • 1/4 teaspoon Kosher Salt
  • 1-2 medium sized Okinawan sweet potatoes (90g roasted yam chips, more for optional topping)

*Depending on the amount of liquid loss you get from steeping the potato chips, you may want to lessen the sugar amount slightly so it doesn’t taste overly sweet. See instructions below.

Instructions

  1. Preheat your oven to 350F and lightly oil a couple baking sheets and line with parchment paper.
  2. Wash and peel your potatoes. Thinly slice (use a mandolin if you have one) the potato to make chips. We cut them thinner than 1/8”. Then spread out your potato slices across the sheet pans. You’ll need 90g of the roasted yam chips, but make more if you want to sprinkle some crushed chips as a crunchy topping. We roughly covered two baking sheets to make enough chips.
  3. Roast the chips until they are a medium brown, roughly 10 minutes – you want them to dry out crisp but not burn! Then take them out of the oven and allow them to cool.
  4. Gently heat your cream and milk in a small pot until it’s just starting to steam. Toss in your roasted chips and turn off the heat. Cover and allow it to steep for 10-15 minutes. Then strain the steeped milk out into a separate container, leaving only a few chips in and then place in the fridge to cool and continue cold steeping.
    • Pro Tip: We recommend removing most of the chips so that they don’t soak up too much of your liquid, which can throw off your ratios. If you find that you’ve lost a significant amount of liquid, use a little less sugar, otherwise the flavor becomes too sweet and tastes more like butterscotch than cereal milk.
  5. Once the mixture has thoroughly chilled, we recommend 1-2 hours, we can begin assembling the rest of the ice cream mixture.
  6. In a separate bowl, cream your sugar and eggs. Then mix in the salt and potato flavored milk.
  7. Pour the mix into your ice cream maker and follow the instructions of your machine.
    • Pro Tip: We usually stop our churn when it start to look like soft serve ice cream. You don’t want to over-churn your ice cream!
  8. Let it freeze for at least 4 hours and don’t forget to let your ice cream sit out 8-10 minutes before serving so it gets to the optimal ice cream serving temperature of 0 – 5 degrees!
  9. Optionally, crush some of your leftover chips on your ice cream for some added texture and potato intensity!
Carlienne's Cereal Milk Ice Cream
Carlienne’s Cereal Milk Ice Cream

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Yum

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