Naturally sweet and earthy beetroots, roasted and pureed with a sprinkle of sugar, cream, egg yolks and vanilla, makes for a beautifully creamy ice cream.
Beets have been a superfood for such a long time, but many of us are just making the discovery for ourselves. Better late than never!
It’s time they are finding their way into yours hearts, literally; they are a powerful antioxidant and anti-inflammatory properties.
Eaten cooked, dehydrated or raw, the possibilities are endless. However, let’s not forget the beet greens, most folks throw those away.
Natural sugar producers (the good kind), beets are fabulous in baking. What? Desserts? Absolutely! The color and the earthy sweetness of cooked beets makes them delicious in cakes and custards.
The list of savory dishes for beets is endless, though I will share a few with you here, one for sure will be a beet juice cocktail! Yep, I created that one while drinking Caipirinhas in Brazil.
- Beet and Endive Salad with Fig Dressing
- Brazilian Health Smoothie
- Savory Beetroot and Spinach Yeast Bread
- Mediterranean Beet Hummus
These are only a few, so search ‘Beets’ at Whisk and Dine and there are plenty more!
Home Grown Beets
Beets popping their little heads out from the dirt, whispering ‘pick me, pick me.’ Seasonal produce inspires more newly created recipes, for me, then just about anything else inspires my cooking.
I didn’t grow up with a homegrown garden. Moving to the countryside, after my children had grown, inspired me to try planting.
Now, I am so inspired each year with what I have learned to grow. Growing these beets took zero effort.
Seeds went in the ground in spring and now they are producing so many beautiful beets.
Knowing what a beautiful color the beets would be, once I roasted and peeled them, I had to create something different.
Showcase their color and play up to the sweetness naturally found in beets. Ice Cream!!
Homemade Ice Cream
Homemade ice cream is so easy to make when you have an ice cream maker to do all the work.
Under 80 bucks and the machine I bought has lasted year after year, in fact nearly 10 years.
I use is often in the summer. Just need to keep the frozen part stored in the freezer, fill it, flip the switch and in 20 minutes ice cream is ready!
How To Make Beetroot Ice Cream
Making beetroot ice cream takes a little bit of prep time, as does most homemade ice creams.
Once the ice cream batter is made, which can be done in advance, even a day or so, the rest goes fast.
Preparing the beets first can be done in several ways. Roasting them in their skin is my preferred approach.
Scrubbed beets go into a baking dish with a drizzle of water on the bottom of the dish, lid on and baked for 50 minutes (unless the beets are large, then longer).
Cooled, peeled beets go into the food processor or blender to puree. Drizzle a little whole milk into the machine to help the puree process.
Sugar, remaining milk, pureed beets and egg yolks are whisked in a sauce pan until the temperature reads 160 degrees.
Vanilla and cream are added. The batter is chilled in the fridge for an hour or overnight, poured into the prepared ice cream maker. In 20-minutes you have Beetroot Ice Cream!
- Baking dish with a lid
- Vegetable peeler
- Food processor or blender
- Measuring cup
- Measuring spoons
- Ice cream maker
- Cupcake papers (optional)
- Whole milk
- Egg yolks
- Whole cream
- Vanilla extract
- *Full cream Coconut can substitute the dairy products here
Beetroot Ice Cream RecipeCourse: Ice CreamCuisine: FusionDifficulty: Complex yet easy
Roasted beets pureed with a little sugar, cream, egg yolks and vanilla, churned into a beautiful creamy ice cream.
Beets – 1 1/2 cups
Sugar – 1/2 cup
Whole Milk – 3/4 cup
Egg yolks – 3
Whole Cream – 2 cups
Vanilla extract – 1/2 tsp
- Roast the beets, cool, peel and chop to measure 1 1/2 cups. Puree with 1/4 cup milk.
- In a saucepan, on medium/low, whisk the sugar, remaining milk and egg yolks until the sugar dissolves. Add the pureed beets and simmer, stirring consistently, until the thermometer registers 160. Remove from the stove.
- Place the cream into a pourable container (that will hold at least 4 cups), add the simmered beet mixture, whisk in the vanilla, cover and chill for at least an hour or overnight.
- Pour the chilled mixture into the prepared/frozen ice cream maker and churn for about 20-minutes. Serve, or scoop out into cupcake papers and freeze in an airtight container.
- Roasting beets in their skin, in a small baking dish with just a little bit of water on the bottom of the pot, lid on, for 50 minutes, retains more flavor than peeling first and boiling.
- Scooping the ice cream into cupcake papers, set in a muffin tin and freezing, makes it easier to serve the ice cream at another time. Once the ice cream is frozen, transfer the individual servings into an airtight container and store in the freezer.