You're right, but I found a better solution. The old avatar was pretty stressed in general, I've sent her off on vacation. As a replacement, this is a Rule 63 that somebody drew of me.
I feel like a bit of an asshole only posting occasionally, and then only in my own self indulgent project-thread, but I've been busy as fuck lately.
Potato ice cream presents a really interesting challenge: it has to taste enough like potato, and has to melt like ice cream. Melting is a huge part of ice cream's appeal, if it just stays viscous then it's nothing but a mouthful of cold-ass glop. So you can't just pile in mashed potatoes until it tastes right. You gotta get the flavor from somewhere else. I think I'd wash and blanch the skins, then infuse them into the ice cream base. I will probably do that one sometime.
This week's is up.R^2, have they shown you the arcane art of one spoon quenelling yet? Mine turn out ugly sometimes, I wonder if there might be a trick to it that I haven't quite mastered.
And by the way, next week's ice cream is Crunk Juice.