Monday, 27 October 2008


After the success of our beetroot brownies we started to get a little more adventurous and thought we would try the River Cottage beetroot ice-cream recipe. The colour is amazing! It is in the freezer now and we are waiting for it to freeze so that we can all try it! Here is the recipe...

Beetroot ice cream recipe

• 12 x organic egg yolks
• 150g unrefined caster sugar
• 500ml whole milk
• 500ml double cream
• 5-6 medium beetroots, cooked until al dente, peeled and pureed

Method: How to make beetroot ice cream

1. Beat the egg yolks and sugar together until smooth. Put the milk in a pan and bring to just below boiling, then remove from the heat. Leave to cool slightly, then pour the milk on to the egg and sugar mixture, whisking all the time.

2. Pour the mixture in to a clean pan and heat gently, stirring all the time, until the custard thickens enough to coat the back of a wooden spoon. Don’t let it get too hot or it will split. Remove from the heat. Strain through a sieve and leave to cool, then chill, covered with a circle of greaseproof paper to prevent a skin forming.

3. When cold, stir in the cream and beetroot puree. Pass through a fine sieve. Churn the mixture in an ice cream maker until frozen. (I don't have an ice-cream maker, so have just put it in the freezer, taking it out and stirring every so often).

4. Depending on the capacity of your ice cream maker, you may need to churn the mixture in batches, or you could simply halve the quantities.

We still have some beetroot left, so what better then the beetroot and apple crumble recipe!

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