Category » Vegetable-Ice-Cream » Double-Beetroot Ice Cream

Double Beetroot Ice Cream


Beetroot Ice Cream
  • 12 x organic egg yolks
  • 150g unrefined castor sugar
  • 500ml whole milk
  • 500ml double cream
  • 5-6 medium beetroots, cooked until al dente, peeled and pureed

 Preparation Method

  • Beat the egg yolks and sugar jointly until smooth.

  • Pour the milk in a pan and bring to just below boiling, and then take out from the heat.

  • Leave to cool to some extent, then pour the milk on to 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, mix in the cream and beetroot puree.

  • Pass through a fine sieve.

  • Mix 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.