John Myers
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Beetroot Ice Cream on Earth
The perfect beetroot ice cream on earth recipe with a picture and simple step-by-step instructions.
For the ice cream:
- 300 g Beetroot
- 200 ml Whole milk
- 135 ml Cream
- 4 Pc. Egg yolk
- 6 tbsp Honey
- 60 g Dark chocolate
- 1 tsp Ground cinnamon
For the earth:
- 15 g Almonds
- 40 g Wholemeal spelled flour
- 15 g Butter
- 2 tsp Cocoa
- 0,25 tsp Sea-Salt
Ice:
- For the ice cream, first cook the slightly chopped beetroot at 180 degrees in aluminum foil for about 70 minutes and then let it cool completely.
- Puree the beetroot with 75 ml milk and a pinch of cinnamon until smooth. Beat the egg yolks with the honey and heat them in a stainless steel bowl over the water bath until the mixture thickens significantly.
- Let the chocolate melt over the water bath as well. Heat the rest of the milk with the cream at the same time.
- Add the liquid chocolate, the cream-milk mixture and the pureed beetroot to the egg yolk, stir well and allow to cool completely. The ice cream gets an excellent consistency even without an ice cream machine. To do this, the ice cream mixture must be placed in the freezer for a total of approx. 6 hours, stirring every hour.
Earth:
- Crush and mix all ingredients in a blender or with a hand blender. Then spread the mixture on a baking sheet and roast in the oven at 180 degrees for about 10 minutes. When the earth has cooled down completely, crumble again (preferably with a mortar).
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