2 cups + 1 teaspoon of heavy whipping cream (separated)
Garnish 1 teaspoon of black sesame seeds
Prep Time: 10min | Cook Time: 25min
Fill a small pot half-full with water and bring to a boil. Add the diced red potatoes to the pot and reduce heat to a low boil. Cook for approximately 15 minutes. Drain and let cool.
Place the cooked red potatoes in a food processor. Add the rose water and 1 teaspoon of heavy whipping cream. Chop until it forms a sticky, marshmallow consistency.
In a stand mixer with a whisk attachment, whip the 2 cups of heavy whipping cream until stiff peaks form.
Scrap the inside of the vanilla bean pod with a knife and mix the contents with the sweetened condensed milk in a small mixing bowl. Pour this into the whipped cream and stir with a spatula until smooth.
Pour the cream mixture into a ice cream churner and churn until creamy. Add the red potatoes to the ice cream and mix fully.
Place the ice cream in a air-tight container and freeze for a minimum of 6 hours. Serve with black sesame seed garnish and enjoy!
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