Beetroot ice cream

Beetroot ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

My grandma served beetroot drowned in vinegar and sliced with salad cream and a floppy lettuce leaf. In traditional Polish style, Felicks Kalinowski served it as borscht with a swirl of sour cream... delicious. Beetroot is an old-fashioned vegetable and much overlooked, but in ice cream it takes on a distinctly modern feel. It is especially lovely with horseradish ice cream.

Ingredients

Quantity Ingredient
4 large beetroots
800ml Basic sweetened ice cream mix

Method

  1. In a saucepan, boil the beetroot, still with the skin on, until tender, then drain. Keep the tops on the beetroot, otherwise they will bleed and lose their flavour.
  2. When the beetroot has cooled slightly, peel, then purée the flesh in a food processor. Push through a sieve if necessary: you want a smooth purée, not pieces of frozen beetroot in your ice cream.
  3. Measure out 400 g of purée to use in the ice cream, then set aside to cool completely.
  4. Make one quantity of the basic sweetened mix and leave to cool.
  5. Stir the beetroot purée into the cold sweetened mix and churn. Scoop the churned ice cream into a container and keep in the freezer until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again