Latke Ice Cream by Van Leeuwen

Directions

1. For the Crème Fraîche Custard Base: In a blender, combine the whole milk and nonfat dry milk powder. Blend for 10 seconds until the milk powder is fully dissolved. In a heatproof bowl, whisk together the milk mixture, sea salt, cane sugar, and egg yolks until well combined. Fill a medium saucepan with a few inches of water and bring to a simmer. Place the bowl with the egg yolk mixture over the simmering water (double boiler) and whisk constantly until the mixture thickens enough to coat the back of a spoon. This should take about 10-15 minutes. Do not let the mixture boil. Remove the bowl from the heat and gently fold in the crème fraîche until fully incorporated. Place the bowl in an ice bath and stir occasionally until the mixture is completely cool.
2. For the Caramelized Onions: Combine the thinly sliced onions, butter, and brown sugar in a saucepan. Cook over medium-high heat for 5 minutes, stirring occasionally. Reduce the heat to low and continue cooking for 20 minutes, stirring occasionally, until onions are deeply golden brown and caramelized.
3. For the Potatoes: While the onions are caramelizing, peel and grate the potatoes. Place the grated potatoes in a bowl and toss with a generous pinch of salt. Let it sit for 5 minutes. Place the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Once the onions are caramelized, combine them with the strained potatoes, pepper, and brown sugar in a large bowl. Line a baking tray with parchment paper and spray with cooking spray. Pour the latke mixture onto the prepared baking sheet and spread evenly. Bake at 275°F for 1 hour 30 minutes, or until deeply golden. Remove from the oven and let cool completely. Tear into bite-sized chunks.
4. For the Apple Compote: Peel, core, and dice the apples into ¼-inch pieces. In a saucepan, combine the diced apples, cane sugar, cinnamon, salt, apple brandy, and vanilla extract. Cook over medium heat for 20-25 minutes, stirring frequently, until the apples are softened and the mixture has thickened to a jam-like consistency. Remove from heat and let cool slightly.
5. Churn the Ice Cream: Pour the crème fraîche ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. When your ice cream maker chimes, signaling that it’s time to add mix-ins, add in the latkes and apple compote. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.