Beet Ice Cream

Posted on June 28, 2011. Filed under: favorite, freeze, recipe, technique | Tags: , , , , , , |

Making ice cream from beets sounds like an absurd idea. Beets are a hard, earthy root vegetable. Ice cream is soft and sweet. Why would I think about combining these things? Well, I’m not quite sure what I was thinking when I decided to make this. OK. True confession: it was the Ambien*. What can I say…I had an early morning the next day. A hilarious pre-sleep conversation led to a fantastic idea. Beet ice cream is as addicting to eat as it is beautiful to look at. Honestly.

Juice, or buy enough juice to get:
Two Cups Beet Juice

Add juice to a small saucepan over medium heat.
Mix in:
3/4 Cup Sugar

Reduce the sugared beet juice by half. It should be syrup-like when finished.
It will also have a terrific flavor. Resist temptation to eat beet juice syrup.
Just set it aside.
Continue to resist temptation.
(OK, you can have one spoonful. ONE.)

Bring to a simmer:
1.5 Cups Heavy Cream
1.5 Cups Whole Milk
2 Tsp. Pure Vanilla Extract
Pinch Salt

Add reduced beet syrup to the cream mixture.
4 Egg Yolks

Let mix cool.
Add to ice cream maker.

*I suppose I should include a VeryClearAndObvious Legal Statement so you don’t sue my pants off: The purpose of this blog post is not to encourage the use of Ambien to help you make more creative ice cream flavor choices. OK. Good.

**Tempering is technique that is used to combine temperature-sensitive foods, in this case eggs. If you were to add the egg yolks directly to the hot mixture, the yolks would curdle and scramble. That would make for some pretty awful ice cream! So what you do is add a little bit of the hot liquid to the eggs, mix it in, and add a little bit more, mix, repeat a few more times. This will slowly bring the egg yolks to a temperature where they can be mixed into the rest of the liquid without scrambling.


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