Beet Ice Cream
During the summer time, when it’s nice and warm 😎, most of us will treat ourselves by having something cold. It can be a fudgesicle, slushie, ice cream, snow cone, gelato, sherbet, milkshake, sundae, affogato, granita, popsicle, icebox cake, banana split, sorbet, ice cream sandwich, float, pop, Frappuccino, and many others…
It’s another story when the mercury drops and the trees start losing their leaves 🍂. The last thing we want to enjoy is something cold. More than likely, a scrumptious sticky pudding topped with a hot toffee sauce sounds like the right thing to have!
On the other hand, if you’re slightly adventurous (as a foody), you might want to try something unorthodox like an ice cream! “Seriously!” 😮 – you might say. Yep, I’m not joking! I think of a creamy Blood Orange Ice Cream, a flavorful Carrot Ice Cream or this one… Beet Ice Cream!
I love 💖 this root vegetable! It has a great savory tone to it for tasty dishes like Beet Hummus, Quinoa Beet Salad, Orange Glazed Beets, Beef Borscht, Pickled Beets, etc., using it as a beverage ingredient such as Red Velvet Boost or in a milkshake, but also sweet enough to make breakfast items and desserts with… Beet Pancakes, Chocolate Beet Cake, Beet Cookies, Dark Chocolate Beet Donuts, and so on…
It doesn’t take much time to prep this Beet Ice Cream; juice the vegetable, make 👩🍳👨🍳 the custard and pop the mixture in the fridge for 24 hours. Next day, churn the chilled custard in an ice cream machine, spoon it into a container, cover and transfer to the freezer until frozen… voilà!
There’s a little trick I like to use when tempering the eggs 🥚. I form a donut with a clean dish towel and sit the bowl with the eggs in it. That way, it will prevent the bowl from moving, keeping it in place while whisking.
It’s a pretty easy recipe. The waiting period is a little tedious but patience is a virtue! The custard has to chill for 24 hours ⏰ and then after it’s churned, there’s a minimum of 6 hours before it gets hard. We recently changed our refrigerator and it took almost a full day before it got frozen.
Here’s the question… What if you don’t have a juicer at home 🏡? Not a big deal because there are a couple of other ways to extract the juice from the beets…
1 – The first option is to peel (or not but scrub it first) the veggie, cut into 1-inch pieces and add to the jar of a blender with a splash of liquid. For this recipe, I recommend using orange juice 🍊. Process on high speed for a couple minutes or until completely smooth. Strain the juice though a fine sieve sitting over a bowl to remove any pulp.
2 – Now, if you don’t have a blender, a food processor or a box grater are other ways to juice the beets. After scrubbing very well, grate the vegetable using the large holes of the box grater, or the shredding dish of the food processor. Transfer to a bowl and add about ¾ to 1 cup of water 💦 and soak for 30 minutes.
After half-an-hour ⏳, transfer the grated beets from the water to a cheesecloth and, over a bowl, squeeze firmly to extract as much juice from the pulp as you can – you might want to add some water to it.
Unconventional, this Beet Ice Cream 🍧 recipe is totally a must try! It’s a lovely dessert to enjoy as is or topped with hot fudge! Besides its outstanding fuchsia color, the flavor is sweet with a slight earthy tone to it. It’s a wonderful dessert to welcome in the fall season!
Bon Appétit! 🍽
Here are more scrumptious dessert recipes for you to try… 😀
– Creamy Cheesecake
– Orange Flan
– Mille-Feuille
– Flapper Pie
– Bread Pudding with Bourbon Sauce
– Pavlova
– Fig Newtons Cookies
and for even more cold treat recipes 🍨🍦, click on this link… Recipe Category • Ice Cream & More
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Beet Ice Cream
Hover to scale
Ingredients
- 1 1/2 cups beet juice (about 4 to 5 large beets)
- 2 cups heavy cream
- 1/4 cup milk
- 1 cup granulated sugar
- 1/4 tsp. ground Himalayan pink salt
- 4 large free-range egg yolks, beaten
- 1/4 cup orange juice tips & tricks
Directions
- Extract the juice from the beets using a juicer; set aside.
- In a saucepan over medium heat, add heavy cream, milk, sugar and salt. Stir until sugar and salt are completely dissolved.
- In a bowl, whisk egg yolks until light and pale; set aside.
- When milk mixture reaches 120ºF, ladle up some and slowly pour in a tiny amount to the yolks, whisking constantly.
- When eggs are tempered, add to the saucepan, whisking constantly. Pour in beet juice and orange juice. Let the mixture warm up for 5 minutes.
- Pour custard into a large measuring cup and allow it to get to room temperature. Place cling film or wax paper on top making sure it touches the surface. Transfer to the fridge for 24 hours.
- The next day, pour the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s directions.
- Spoon ice cream into a 2-quart container, cover and transfer to the freezer for at least 6 hours or until frozen.
Don't forget to rate and comment on this recipe!
This is ABSOLUTELY amazing
NO COMPARISON
Thank you so much Amarie 😊! It’s funny to see how many people react wrongly to this cold treat. In fact, it’s surprisingly delicious… perfect for fall. In the future, I have a couple of similar recipes so stay tuned. Have a fabulous weekend 🌞
I thought this will be delicious but not AMAZING! The only thing is it took longer to freeze than 6 hours. Besides that, this ice cream is so tasty! Thanks chef Frankie 🧡
Oh my, thank you Bee 🙏! Yes, it takes at least 6 hours. The last time I made it, it took 12 hours with our new refrigerator while only 6 with the old one… go figure 😏! Have a lovely day and enjoy this cold treat!