Beetroot ice cream recipe

It may seem like an unusual idea, but the dramatic colour and rich, delicious flavour of our beetroot ice cream makes it a winner in my book.

Ingredients
12 egg yolks
150g caster sugar
500ml whole milk
500ml cream
5-6 medium beetroot, cooked until al dente, peeled and puréed

Method
Beat the egg yolks and sugar together until smooth.
Put the milk in a pan and bring to just below boiling, then remove from the heat.
Leave to cool slightly, then pour the milk onto the egg and sugar mixture, whisking all the time.
Pour the mixture in to a clean pan and heat gently, stirring all the time, until the custard thickens enough to coat the back of a wooden spoon. Don’t let it get too hot or it will split.
Remove from the heat.
Strain through a sieve and leave to cool, then chill, covered with a circle of greaseproof paper to prevent a skin forming.
When cold, stir in the cream and beetroot puree.
Pass through a fine sieve.
Churn the mixture in an ice cream maker until frozen.
Depending on the capacity of your ice cream maker, you may need to churn the mixture in batches, or you could simply halve the quantities.

Tags: Beetroot, Recipe

This entry was posted on Tuesday, September 28th, 2010 at 6:22 pm and is filed under Recipes, What's new.... You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.