Beet Ice Cream
Incredibly gorgeous to look at, this Beet Ice Cream is a perfect for fall and winter! Enjoy this cold treat as is or top it with hot fudge!
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.