Beetroot Ice Cream

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot ice cream

Ingredients

Beetroot - 2 lbs
Milk - 16 fl oz
Wheat Flour - 1.4 oz
Sugar - 5.3 oz
Whole egg - 8 pieces
Cream - 16 fl oz
Vegetable Oil - 7 fl oz

Step by Step guide

Step 1

Peel one kilogram of beets and make beet juice, keeping the pulp. Simmer the juice over low heat until it thickens to a syrup-like consistency, reducing it by about three-quarters of its initial volume.

Step 2

Pour the mixture with cream and milk, bring to a boil, then remove from heat, cover the container with plastic wrap, and let the mixture cool. Strain it, thoroughly squeeze out the beet pulp, and discard it.

Step 3

Bring everything back to a boil, then mix with the egg yolks (separated from the whites beforehand), which have been beaten with sugar. Heat to a temperature of 180°F. Strain the mixture, place it in an ice bath, and let it steep overnight in the refrigerator. The next morning, churn it in an ice cream maker.

Step 4

Boil the remaining beetroot, slice it into thin strips, coat it lightly with flour, and fry it in hot vegetable oil until golden brown. When serving, garnish with beetroot chips.