Roasted Beet Ice Cream
This Roasted Beet Ice Cream is a stunning dessert that blends earthy beets with creamy sweetness for an unforgettable treat!
Servings: 4 servings
Ingredients
For the Ice Cream:
- 2 cups milk
- 1/4 cup cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon kosher salt
- 1 piece orange peel
- 3 tablespoons mascarpone cheese, softened
- 1/2 cup pureed roasted beets
- 2 tablespoons poppy seeds (optional)
Instructions
Instructions
- Step 1: Prepare the Beets - Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until tender. Allow to cool, peel, and puree until smooth.
- Step 2: Mix the Base - In a medium saucepan, whisk together the milk and cornstarch until smooth. Cook over medium heat until thickened, about 5-7 minutes.
- Step 3: Add the Cream and Sugar - Remove from heat and stir in heavy cream, sugar, corn syrup, and salt until dissolved.
- Step 4: Infuse with Orange - Add the orange peel and steep for 15 minutes, then remove the peel.
- Step 5: Combine Beet Puree and Mascarpone - Blend the pureed beets and mascarpone until smooth.
- Step 6: Combine the Mixtures - Gently fold the beet mixture into the milk base until fully combined.
- Step 7: Churn the Ice Cream - Pour the mixture into your ice cream maker and churn for 20-25 minutes.
- Step 8: Freeze - Transfer to a storage container, add poppy seeds if using, and freeze for at least 4 hours.
- Step 9: Serve - Scoop into bowls or cones and enjoy!
Equipment
- Ice Cream Maker
- Blender or food processor
- Mixing Bowls
- Whisk
- Spatula
- Storage container
Notes
- Roasting the beets enhances sweetness, don't skip this step!
- Let the ice cream sit out a few minutes before serving for easier scooping.
- Add a dash of vanilla extract for extra flavor.
- Try toppings like crushed nuts or honey for texture.