Beet Ice Cream

Wednesday, September 30, 2015

The internet has become a treasure trove of baked pumpkin goods, but for my part, I would rather be eating ice cream because we are still in the thick of sweating weather around here, rather than sweater weather, so here is a fall ice cream recipe for those of you who are still wearing t-shirts regularly.  This way you can still celebrate fall without sweating to death.  Those of you who like to put on warm socks and a sweatshirt to eat your ice cream in your chilly autumn house are welcome to try this tasty treat as well. 

As you know, I like putting beets in anything and everything, right now.  So why not beet ice cream?  The main reason that I originally wanted to make it was because I knew it would be a fantastic pink color, and as you know, cooking is all about appearances (ha!), but then I made it and was amazed at how delicious it was! Beets have such a rich, dark flavor, but the hint of lime really brightens the ice cream right up.  It is a perfect fall ice cream.  I served mine with this lemon yogurt cake.  The pairing was just right, I think.  

Also, I just made a Facebook page for Measure and Whisk, and I would be thrilled if you stopped by!  






Beet Ice Cream:
makes about 4 cups

1 largish raw beet
1 cup whole milk
3/4 cup sugar
1 tsp vanilla extract
dash of salt
1 cup cream
3 oz full-fat cream cheese, at room temperature or softened
1/8 cup lime juice

Preheat your oven to 400°F.  Wrap your beet in tin foil and roast for 30 - 40 minutes, until you can easily poke a fork into it.  Remove it from the oven and let it cool.  With a knife or potato peeler, peel off the dark outer skin, and chop off the top and bottom, to leave the juicy, jewel-looking interior.   With a small-holed cheese grater, grate the peeled beet.  In a small bowl, slightly warm the 1 cup of milk, and then add the shredded beet.  Let it sit for at least 30 minutes, until the milk is infused with beet flavor.  

After 30 minutes, using a fine-mesh sieve or a dishtowel, strain out the beet and pour the milk into a larger bowl.  The shredded beet can be discarded, or added to this beet soup.  Add the sugar, vanilla, salt and cream to the milk and stir.   

Add your cream cheese, a little at a time, and slowly whisk in until all the lumps are gone.  Right before you put the mixture in the ice cream maker, add the lime juice and give it a quick stir.  

Let the mixture run in an ice cream maker for about 20 minutes, or until thick and whipped.  Alternatively, if you don't have an ice cream maker, leave it in the bowl, and freeze it for about 4 hours, stirring every 25 minutes or so to keep the mixture from crystalizing, and to keep it fluffy.  

Remove from the ice cream maker and put it in a container for freezing.  Freeze for at least 2 hours before serving.  







2 comments

  1. This is probably the most beautiful ice cream I've ever seen! And since we just spent the morning at the beach sweating... we can totally eat this too!

    ReplyDelete
  2. This comment has been removed by the author.

    ReplyDelete

Measure & Whisk: Real food cooking with a dash of minimalist living © . Harlie Ave Design .