in Dessert Recipes

Beetroot ice cream

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Ingredients for 10 servings:

  • 400 g beetroot, cooked
  • 1 orange(s), juice and peel
  • 500 ml cream
  • 2 egg yolks
  • 200 g sugar
  • 80 g chocolate, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Whisk the egg yolks with sugar until frothy, then combine with the cream, orange zest, and sugar. Continue whisking in a bain-marie until thickened. Finely puree the beetroot, combine with the orange juice and thickened cream. Strain the mixture through a sieve and mix with the chopped chocolate. Freeze for 5 hours, stirring every hour with a hand blender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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