Old Bay and Potato Chip Ice Cream

This recipe makes about 5 1/2 cups of ice cream.

For the potato chips:
Preheat the oven to 425 F. Slice the potato, skin on, as thinly as possible. Place them in one even layer on a baking sheet that you’ve covered in parchment paper. Bake for 15 minutes, or until crisp.

Meanwhile, combine the brown sugar, water and Old Bay in a small saucepan. Cook over high heat until it bubbles, then remove it from the heat and set aside.

Once the potato chips are done, add them to the syrup and crush them just slightly with your wooden spoon and make sure all of the potato chips are completely covered in syrup. Pour the chips and excess syrup onto a sheet of parchment paper and spread them out just a little bit. Let them sit until the ice cream is finished.

For the ice cream:

In a medium-sized bowl whisk together the milk, 1 cup of heavy cream, brown sugar and cornstarch until all of the sugar and cornstarch have dissolved. Fold in the whipped cream and place the mixture in the freezer for about 15 minutes to chill it.

Once the mixture has chilled, make the ice cream in an ice cream maker according the manufacturer’s instructions.

Once the ice cream is done, stir in the potato chips. Enjoy!