Rated 4.88 out of 5 based on 8 votes
- 300 g fresh beetroot
- 4 x egg yolks
- 100 g raw sugar, milled to a fine powder
- 200 ml double cream
- 300 ml whole milk
- 100 g white chocolate broken into small pieces
Roast the beetroot in a oven proof pan with 1cm water and covered with foil for approximately an hour or until tender.
Remove and leave to cool.
Put yolks in a bowl with the sugar, whisk sugar and egg yolks until well beaten.
Heat 200ml of the milk and all the cream in a pan to scalding. Pour milk and cream mix over egg and sugar mix whisking as you go.
Return custard to the saucepan and heat over a gentle heat stirring constantly until mixture has thickened to cover the back of a spoon.
Take off the heat and pour into a clean bowl to cool. Stir occasionally to prevent a skin forming.
Melt the chocolate over a gentle heat.
Peel beetroot and chop roughly. Place chopped beetroot in a blender along with the remaining 100ml of milk and blend until smooth.
Add the beetroot puree to the cooled custard, mix and add the chocolate and stir thoroughly to incorporate.
Place the mixture in an ice cream maker and churn for approximately 45 minutes.
Place the icecream in a freezer proof container and finish in the freezer.
serve with Beetroot and Chocolate Cake
Beetroot contains betaine, which in other forms is used to help treat depression, and trytophan, the feel good chemical in chocolate.
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Divine icecream, and I feel so much better
you will … snikker :heart:
beautiful natural colour
Love the fact that you cook and think “outside of the box” Helen.Who would have thought to make beetroot icecream!!
The sweetness of beetroot lends it’s flavour to so many dishes. I love looking at my produce and imagining what it can do.
Delicious. I just love beetroot and think it should be used in sweet dishes more often.
I have some golden beets in the garden atm and I have been wondering what colour my icecream will be … might just have to try it and see