Monday, September 12, 2011

Beet Ice Cream



We love beets - top to bottom. Pickled, raw, steamed, or roasted, greens or root. The glamourous jewel colors. That delicious earthy flavour. And now Beet Ice Cream! I have to admit that when I saw the recipe I was intrigued but initially sceptical. Only initially though because as I read the recipe I was pretty sure it had to be amazing and it is! The colour is only the introduction to the greatness - and it is a really great colour. Every single person at our table (regardless of age or general attitude to vegetables) absolutely loved this ice cream. Lots of mmmmms... and not much else was going on for quite a few minutes. It tastes like beets but well, for dessert.


Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds 
(from Jeni's Splendid Ice Creams at Home by Jeni Bauer - tweaked just)


Makes about 1 quart


2 medium beets, roasted
2 Tbsp sugar
2 cups whole milk
1 Tbsp + 1 tsp cornstarch
1/4 cup mascarpone cheese
1/2 tsp sea salt
1 1/4 cup heavy cream
2/3 cup honey
Zest of 1 orange (remove in a long strip with a vegetable peeler)
2 Tbsp poppy seeds


Roast the beets (in a 450 F oven wrapped in foil) for about 1 hour or until very soft. Remove them from the oven and cool slightly. Rub the skins to remove them, then puree the beet flesh in a food processor. Add the 2 Tbsp of sugar and continue to puree until very smooth. Measure 1/2 cup of the puree and discard any extra.


Whisk together about 2 Tbsp of the milk with the cornstarch. Combine the cheese, beet puree and salt in a medium bowl until smooth.


Combine the remaining milk, cream, honey, and orange zest in a 4 qt saucepan and bring to a rolling boil - boil for 4 minutes. Remove from the heat and whisk in the cornstarch mixture. return to a boil and boil for about 1 minute - until slightly thickened. remove from the heat.


Gradually whisk the hot milk mixture into the beet mixture until smooth. Chill thoroughly. (You can put the mixture into a large Ziploc bag and then into an ice bath to speed the process if you are anxious.) Before freezing remove the orange zest and add poppy seeds. Pour the mixture into the freezer canister and spin until thick and creamy. Pack into a container and freeze in the freezer compartment of your fridge until  firm, about 4 hours.





1 comment:

Nancy said...

love beets, too, but ice cream?? I'll trust your families judgement only I don't have a dress to match like Aubrie's!