Step 1
Bake your potatoes uncovered at 350 ºƒ until tender. Smash the potatoes flat with the back of a sauté pan or mallet and bake again until golden brown.

Step 2
Bring the milk and cream to low heat on the stove. Allow to just start a very low simmer and add the crispy potatoes. Do not whisk. Allow the potatoes to steep in the milk and cream for about an hour on very, very low heat.

Step 3
Meanwhile, cream your egg yolks, sugar and salt with the whisk or electric mixer until the mixture is very light in color and fully incorporated.

Step 4
Strain the potatoes from the milk and cream and discard.

Step 5
Slowly temper in very small batches of the hot cream & milk into the egg base whisking constantly. Mount the butter and salt until fully incorporated.

Step 6
Bring the contents of the custard base to a double boiler and whisk constantly on medium low heat. Continue whisking until the base thickens to nappe just coating the back of the spoon. Shift the custard base to chill in an ice bath. Once cool, transfer to an ice cream churn and churn to desired consistency based on manufacturer’s recommendations. Immediately place the ice cream into the freezer.

Step 7
Serve with a touch of sea salt.