Beetroot Ice Cream is a delightful and unexpected treat that combines the earthy sweetness of roasted beets with creamy, luscious ice cream. This unique dessert is perfect for adventurous eaters and those looking to add a pop of color to their dessert table. It's not just visually stunning but also has a surprisingly rich flavor that you'll want to savor.
Beets are the star of this dish. Their natural sugars and deep color transform the ice cream into a beautiful pink hue. Heavy cream and whole milk form the creamy base, giving the dessert its rich and smooth texture. Granulated sugar sweetens the mixture, balancing the earthiness of the beets. Vanilla extract adds a touch of warmth and depth, while a pinch of salt enhances all the flavors. Finally, egg yolks provide a luxurious, custard-like consistency.
Serve this beetroot ice cream with a sprinkle of toasted nuts for a delightful crunch. A drizzle of honey or a few shards of dark chocolate also complements the flavors beautifully. Pair it with a slice of almond cake or enjoy it in a waffle cone for a fun twist.
First, you'll want to preheat your oven to 400°F (200°C). Wrap each beet in foil — this helps them cook evenly and retain moisture. Place them on a baking sheet and let them roast for 45-60 minutes. You'll know they're ready when a fork easily pierces through.
While the beets cool, start on the ice cream base. Combine the heavy cream, milk, and sugar in a saucepan. Heat it over medium, stirring occasionally until the sugar dissolves. You don't want it boiling, just nicely warmed through.
Next, separate your egg yolks into a bowl and whisk them gently. Slowly pour in about a cup of the warm cream mixture into the yolks, whisking as you go. This tempers the eggs, preventing them from scrambling when added back to the heat.
Pour the tempered egg mixture back into the saucepan with the rest of the cream. Cook on low, stirring constantly, until it thickens enough to coat the back of a spoon. This is your cue to remove it from the heat. Stir in the vanilla, salt, and your beet puree.
Strain this mixture through a fine-mesh sieve into a clean bowl to catch any lumps. Cover it and refrigerate for at least 4 hours, or overnight if you can. Once chilled, churn it in your ice cream maker as per the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 more hours before serving.
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