Beet Ice Cream with Orange Zest
Baking and Desserts • European
Description
Beet Ice Cream with Orange Zest
Ingredients
- 3.2% Milk 15 fl oz
- 10% cream 10 fl oz
- Sugar 5 oz
- Salt a pinch
- Agave Syrup 0 fl oz
- Corn Starch 0 oz
- Semi-soft cream cheese 0 oz
- Yellow Beets 1 piece
- Orange zest 1 piece
Step-by-Step Guide
Step 1
Wrap a small pre-washed beetroot in foil or parchment paper and bake it in an oven preheated to 375°F for 1 hour. Remove and let cool.
Step 2
Peel the skin off the beetroot, cut the flesh into cubes, place in a blender, and blend into a fine crumb. Measure out half a cup of beet crumb (the rest will not be needed) and blend again with a small amount of milk until it reaches a puree consistency.
Step 3
Dissolve the cornstarch in 50 ml of milk and set aside.
Step 4
In a small saucepan, combine the remaining milk, cream, salt, sugar, agave syrup, and the zest of 1 orange. Heat the mixture over medium heat until it comes to a boil. Remove from heat, cover, and let sit for 10 minutes. After that, strain to remove the zest, return the mixture to the heat, and bring it almost to a boil. Pour in the cornstarch milk and cook over medium heat, stirring constantly, until thickened. Remove from heat, add the cream cheese and beet puree, and mix until smooth. Let cool to room temperature. Optionally, blend the mixture again in parts for greater homogeneity. Refrigerate overnight.
Step 5
Pour the mixture into an ice cream maker and freeze according to the instructions.
Step 6
If you don't have an ice cream maker, immediately pour the mixture into an ice cream container, place it in the freezer, and stir the contents of the container every 20–30 minutes until fully frozen.
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