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

Double Beetroot Ice Cream

  Ingredients

• 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.