Beetroot Ice Cream
This creamy and vibrant Beetroot Ice Cream combines the earthiness of roasted beets with a touch of vanilla, resulting in a unique and luscious dessert experience. Its natural sweetness and stunning pink color make it a showstopper for any occasion.
Prep time: 30 minutesCook time: 1 hourServes: 6
Ingredients
2 medium beets, roasted and peeled
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tbsp vanilla extract
1/4 tsp salt
3 large egg yolks
Instructions
1. Preheat the oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for 45-60 minutes until tender.
2. Once cool enough to handle, peel the beets and puree in a food processor until smooth.
3. In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
4. Whisk the egg yolks in a separate bowl. Gradually add 1 cup of the warm cream mixture to the yolks, whisking constantly to temper the eggs.
5. Return the egg mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Remove from heat and stir in the vanilla, salt, and beet puree.
7. Strain the mixture through a fine-mesh sieve into a bowl. Cover and refrigerate for at least 4 hours or overnight.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
9. Transfer to an airtight container and freeze for at least 2 hours before serving.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating
Ice cream should not be reheated. Allow to soften at room temperature for a few minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
