Beetroot Ice Cream RecipeOrigin: Britain Period: Traditional |
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Using beetroot as a flavouring for ice cream, but the intense flavour of beetroot along with the natural sugars in this root vegetable actaully makes it a perfect ingredient for many sweet dishes, such as this one. I guarantee that if you try this, you will be a convert. Ingredients
4 egg yolks 
Beetroot Ice Cream Preparation:Method:Combine the milk and cream in a saucepan. Heat gently, stirring often, until the liquids begin to boil then take off the heat. Meanwhile combine the sugar and egg yolks in a small bowl. Whisk together until pale and creamy then slowly whisk-in the milk mixture. Continue whisking until smooth and well combined then tip the mixture back into the pan. Cook over medium heat, stirring continuously, until the custard thickens sufficiently to easily coat the back of a metal spoon. Take the custard off the heat , strain into a bowl then set aside to cool. Place the cooked and peeled beetroot in a food processor and process until it becomes a smooth purée. Once the custard has cooled stir-in the beetroot purée and whisk to combine. Pour the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. |
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