Beetroot Ice Cream
Baking and Desserts • Russian
Description
Beetroot ice cream
Ingredients
- Beetroot 5 lbs
- Milk 15 fl oz
- Wheat Flour 0 oz
- Sugar 5 oz
- Whole egg 8 pieces
- Cream 15 fl oz
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Peel one kilogram of beets and make beet juice, keeping the pulp. Simmer the juice over low heat until it thickens to a syrup-like consistency, reducing it by about three-quarters of its initial volume.
Step 2
Pour the mixture with cream and milk, bring to a boil, then remove from heat, cover the container with plastic wrap, and let the mixture cool. Strain it, thoroughly squeeze out the beet pulp, and discard it.
Step 3
Bring everything back to a boil, then mix with the egg yolks (separated from the whites beforehand), which have been beaten with sugar. Heat to a temperature of 180°F. Strain the mixture, place it in an ice bath, and let it steep overnight in the refrigerator. The next morning, churn it in an ice cream maker.
Step 4
Boil the remaining beetroot, slice it into thin strips, coat it lightly with flour, and fry it in hot vegetable oil until golden brown. When serving, garnish with beetroot chips.
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