U.S. Potato and Cinnamon Gelato - Potatoes USA - Philippines
Indulge in creamy U.S. Potato and Cinnamon Gelato for a delicious dessert twist! Perfectly fried U.S. Hashbrown potatoes paired with sweet cinnamon make this...
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Cooking tools:
- Immersion blender
- Ice cream maker
- Stand mixer
- Piping bag
- Star piping tip
- Deep fryer
- Deep-fry thermometer
- Instant-read thermometer
- Double boiler
- Saucepan
- Pot
- Pitcher
- Mixing bowl
- Wooden spoon
- Spatula
- Whisk
- Plastic wrap
- Zip-top bag
- Measuring cup
- Measuring spoon
- Stove
- Freezer
Ingredients
- 650 milliliters Fresh Milk
- 65 milliliters Fresh Cream
- 165 grams White Sugar
- 3 grams High Quality Cinnamon Powder
- 155 grams U.S. Hashbrown
- 6 pieces Egg Yolks (approximately 20g each yolk)
- 455 grams U.S. frozen potato straight cut, diced
- 1 liter Cold Water
- 8 grams Salt
- 28 grams Unsalted Butter
- 2 quarts (1.9L) Vegetable Oil, for frying
- 120 grams Fresh Milk
- 42 grams Unsalted Butter, cut into ½-inch cubes
- 4 grams Sugar
- 2 grams Salt
- 35 grams All-Purpose Flour, sifted
- 35 grams U.S. Straight Cut Fries, chopped in to dice
- 2 Large Eggs (100g)
- 600 milliliters Fresh Milk
- 65 grams U.S. Frozen Tater Tots
- 2 grams Cinnamon Powder
- 50 grams Cocoa Powder
- 100 grams Dark Chocolate Chips
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