Potato Ice Cream, Black Olive Crackers [hand-ice cream maker]

Ingredients

Black Olive Crackers

2 tablespoons [30 mL] ripe olives, cut into tiny dices
1 cup [125 mL] light syrup
1 tablespoon [15 mL / 3 g] apple pectin
6 ounces [170 g] icing sugar
5 ounces [9 tablespoons / 75 g - 135 mL] melted butter
1 3/4 ounces [50 mL] glucose

Tiny Potato Ice Cream

3 1/2 ounces [100 g] tiny potatoes, peeled
2 cups [500 mL] milk
Really short piece vanilla stick
1 cup [250 mL] cream
3 1/2 ounces [100 g] icing sugar
To serve
3 ounces [90 mL] really fruitful olive oil

Directions

Black Olive Crackers
Blanch ripe olive dices three [3] times; candy into light syrup for 30 to 40 minutes.
Meanwhile, mix together apple pectin and icing sugar; pour into melted butter, along with glucose.
Mix in drained, candied ripe olive dices.
Bring to a boil; reserve.
Prepare potato ice cream.
Spoon small mounds ripe olive cracker dough onto a non-stick baking sheet.
Bake crackers into a preheated 375°F [190°C] oven, until just lightly browned.
Remove from oven and let stand for 5 minutes before removing crackers from baking sheet; reserve.
Tiny Potato Ice Cream
Boil together peeled tiny potatoes, hot milk and vanilla stick, stirring.
Mix together cream and icing sugar; mix into potato mixture.
Cook until mixture coats a spoon.
Strain; rotate into a hand-ice cream maker; refrigerate.
To serve
Using a warm spoon, arrange 3 tiny balls ice cream over individual, frosty plates; top with crackers.
Pour a little olive oil all over.
Serve.