Step 2

Preheat oven to 375 degrees. Wash potatoes. Leave peel on and cut in 1/2" cubes. Toss with olive oil, salt and pepper. Spread onto baking sheet and roast until cooked throughout, about 20 minutes. Set aside.

Step 3

In a sauce pan, bring milk, cream, sugar and corn syrup to boil. Reduce heat and simmer for 5 minutes. Remove from heat and whisk in cream cheese and salt, then sour cream. Chill.

Step 4

In a blender, mix ice cream base with potatoes until completely smooth. Strain through a fine mesh strainer, preferably a chinoise. Freeze in ice cream maker. Put in freezer 6 hours or overnight. Makes a generous quart.