Homemade Roasted Beet Ice Cream

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

8-15-13 (33)

Every time I go to the amazing Super King I come out with about ten big bags of produce.  That puts a lot of pressure on me to get creative with big chunks of it (produce) every day so that I use it all before it spoils.   Hence, this beet ice cream which I can freeze!

I also come out of there sometimes with things I’ve never seen before – like this layering of nuts soaking in honey.

ImageImage

It was far more densely packed in there than I expected and didn’t make a very pretty presentation on my brie – but it sure tasted good!

Image

Anyway, this bet ice cream makes more than you will likely need so you might want to cut it in half.  Unlike my Avocado Ice Cream:

Image

the flavor of the beets didn’t get as lost in the cream & sugar as the avocado flavor did.  Plus, it had a less creamy texture.  I think it would be best served in tiny ramekins or sake glasses & used as a between-course palate cleanser.   It is gorgeous & quite tasty but just not the kind of thing you would serve yourself a huge bowl of & then sit back & shovel it into your face whilst watching Silver Linings Playbook or some such.  And it dyes your tongue (and even teeth, a bit) a neon magenta color.   I definitely recommend it but in smaller portions.  But you would be hard pressed to find a more striking bowl of ice cream.

Image

Homemade Roasted Beet Ice Cream

INGREDIENTS

2 large red beets

2 cups Greek yogurt

1 TBS vanilla extract

1/2 cup brown sugar

2/3 cup heavy cream

Image

DIRECTIONS

Put the canister of your ice cream maker in the freezer empty.

Heat the oven to 400 degrees.  Wrap the unpeeled beets in foil & roast for about an hour or until tender all the way through.  erring on the side of cooking too much is better than not enough because a hard beet will be harder to puree.

Cool the beets in ice water & rub or peel the skins off.  Cube the beets.  Blend all the ingredients in your food processor until as smooth as possible.  Chill the mix in the fridge (or freezer) until very cold but not getting solid.

ImageImageImage

Then – simply chill it according to your ice cream maker’s instructions.  It will come out of there in a soft serve consistency so chill it in a shallow container in your freezer if you like it harder.  Cover it with wax paper before putting the lid on the container.  You will stave off the freezer burn longer that way.

Image

ImageImage

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s