Description
Ultra-crispy homemade fries paired with a creamy, dreamy vanilla ice cream dip for the ultimate sweet-and-salty treat. Perfect for parties, family snacks, or whenever you crave a playful, nostalgic snack.
Ingredients
- 2 pounds Russet potatoes
- Cold water (for soaking potatoes)
- Kosher salt (for seasoning)
- Vegetable oil or peanut oil (for frying)
- Optional: Garlic powder, smoked paprika, or cracked black pepper (for seasoning after frying)
- 1 cup heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 3 large egg yolks
- 2 teaspoons pure vanilla extract (or seeds from 1 vanilla bean)
- 2 tablespoons cream cheese, softened
- Pinch of salt
Instructions
- Scrub and peel (or leave skin on) 2 pounds Russet potatoes. Cut into 1/4-inch sticks. Place in a large bowl of cold water and soak at least 30 minutes or up to overnight in the fridge.
- In a medium saucepan, combine 1 cup heavy cream and 1 cup whole milk. Warm over medium heat until steaming. Add a pinch of salt.
- In a bowl, whisk 3 egg yolks and 2/3 cup sugar until pale and creamy, about 2 minutes.
- Slowly pour the warm milk mixture into the yolks, whisking constantly. Pour back into the saucepan and cook over low heat, stirring constantly, until thickened (about 7–10 minutes).
- Strain the custard through a fine-mesh sieve into a clean bowl. Stir in 2 tablespoons cream cheese and 2 teaspoons vanilla extract (or seeds from 1 vanilla bean). Mix until smooth.
- Cover and chill the custard in the fridge until completely cold, at least 2 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions (about 20–30 minutes). Transfer to a freezer-safe container and freeze at least 2 hours before serving.
- Drain soaked potatoes and pat dry thoroughly with paper towels.
- Heat 2–3 inches of oil in a heavy-bottomed pot to 325°F. Fry potatoes in batches for 4–5 minutes until pale and flexible. Remove and drain.
- Increase oil temperature to 375°F. Fry potatoes again in batches for 2–3 minutes until deep golden and crispy.
- Transfer fries to a rack, sprinkle immediately with kosher salt and any desired seasonings.
- Serve hot fries with generous scoops of homemade vanilla ice cream for dipping.
Notes
Soak potatoes to remove starch for crispier fries. Double fry for best texture. Salt fries immediately after frying. For ice cream, chill custard thoroughly before churning. If you don’t have an ice cream maker, freeze custard in a shallow dish, stirring every 30 minutes until creamy. Fries can be reheated in a 400°F oven for 5 minutes if they lose crispness. Ice cream softens best at room temperature for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: About 1 cup fries an
- Calories: 425
- Sugar: 19
- Sodium: 420
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 54
- Fiber: 4
- Protein: 7
Keywords: crispy fries, vanilla ice cream dip, sweet and salty snack, homemade fries, party snack, family treat, ice cream and fries, comfort food