Garden Inspired Beetroot Ice Cream
Naturally sweet and earthy beetroots, cooked and pureed, whisked into a creamy, sweet, rich unusual Ice Cream.
Servings 8 servings
Equipment
- 2 Saucepans
- Ice cream machine
- Thermometer
Ingredients
- 1/2 cups Raw Beets about 2 medium
- 1/2 cup Sugar
- 3/4 cup Whole milk
- 3 Egg yolks
- 2 cups Heavy Cream
- 1/2 tsp Vanilla extract
Instructions
- Peel and dice the beets into small pieces.Place them in a saucepan with one tablespoon of water. Cover and simmer over low heat for approximately 20 minutes or until completely tender.Allow the cooked beets to cool completely before proceeding.
- Transfer the cooled beets to a food processor.Add ½ cup of the milk along with any cooking juices. Blend until completely smooth.Set aside.
- In a saucepan over medium-low heat, whisk together: sugar, remaining milk, egg yolks.Continue whisking until the sugar dissolves.Slowly add the beet purée, pressing it through a fine sieve as you pour.Cook gently, stirring constantly, until the custard reaches 160°F on an instant-read thermometer.Remove from heat.
- Pour the heavy cream into a large container.Whisk in the warm beet custard and vanilla extract.Cover and refrigerate for at least one hour, preferably overnight for the best flavor and texture.
- Pour the chilled mixture into your prepared ice cream maker.Churn according to the manufacturer's instructions, usually about 20 minutes.The mixture should resemble soft-serve ice cream.
- Serve immediately for a softer texture or transfer to an airtight container.Freeze for 2-4 hours before scooping.For individual servings, scoop into cupcake liners and freeze until needed.