Roasted Beet Ice Cream
Creamy, subtly sweet ice cream made with roasted beet purée for a beautiful color and earthy flavor.
Servings: 4 servings
Ingredients
- 2 cups milk
- 1/4 cup cornstarch for slurry
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon kosher salt
- 1 orange peel peel of 1 orange
- 3 tablespoons mascarpone cheese softened
- 1/2 cup puréed roasted beets
- 2 tablespoons poppy seeds optional
Instructions
- In a small bowl, stir together 1/4 cup milk and the cornstarch until smooth to make a slurry; set aside.
- In a 4-qt saucepan, whisk together the remaining milk, heavy cream, sugar, light corn syrup, and kosher salt.
- Add the orange peel to the milk mixture and bring it to a boil over medium-high heat; cook for 4 minutes, stirring occasionally.
- Stir the cornstarch slurry into the hot milk mixture, return to a boil, and cook, stirring, until thickened, about 2 minutes.
- Place the mascarpone in a bowl and whisk in 1/4 cup of the hot milk mixture until smooth, then whisk this back into the remaining custard; stir in the puréed roasted beets until evenly combined.
- Pour the mixture into a sealed plastic bag or container and submerge in a bowl of ice water to chill thoroughly, then remove and discard the orange peel.
- Process the chilled mixture in an ice cream maker according to the manufacturer’s instructions, adding poppy seeds during the last minute of churning if using.
- Transfer the churned ice cream to a storage container and freeze until firm before serving.
Equipment
- 4-quart saucepan
- Mixing bowls
- Whisk
- ice bath (large bowl with ice water)
- plastic storage bag or airtight container
- Ice Cream Maker
Notes
- Use already roasted beets puréed until very smooth.
- Chill the base thoroughly before churning for best texture.
- Discard the orange peel before churning to avoid bitterness.
- Add poppy seeds only if you want a slight crunch and visual contrast.