I made this recipe after seeing it on the River cottage website as I had a glut of beetroot and was looking for something different to do with it. Well this certainly seemed different to me so I gave it a go and its remarkable. I was a bit dubious about how good a beetroot ice-cream could be but it has the nicest taste, something special in fact.
|really nice something special|
300g Beetroot (top and tail) leave skins on
4 egg yolks
100g caster sugar
200ml double cream
300ml whole milk
100g dark chocolate
Sprig of mint (optional)
Roast beetroot in a roasting pan with 1 cm water covered in foil for an hour or until tender, when done remove from heat and allow to cool.
Separate the eggs and put yolks in a bowl with the sugar, whisk sugar and egg yolks together.
Heat 200 ml of the 300 ml of milk and all the cream in a pan to scalding point (82 c).
Pour the milk and cream mix over the egg and sugar mix whisking as you go. Return the custard to the saucepan and heat over a gentle heat stirring constantly until the mixture has thickened slightly, just enough to coat the back of a spoon. Be careful here not to over heat or you will scramble the eggs. Remove from heat, pour into a clean bowl and leave to cool. ( I ran out of time here had to leave it over night and resume the next day and it turned out just fine).
Melt the chocolate over a gentle heat. (I just placed a heatproof bowl over a pan of simmering water and broke the chocolate into chunks into the bowl).
Peel the beetroot and chop roughly. Place chopped beetroot in a blender with the remaining 100 ml of milk and blitz until smooth.
Add the beetroot to the cooled custard and mix, add the chocolate and stir thoroughly to incorporate.
Churn the mixture in an ice-cream maker for approximately 45 minutes and decant and finish in the freezer.