Roasted Beetroot and Orange Ice Cream

Roasted Beetroot and Orange Ice Cream is an earthy, vibrant, and unexpected combination but really delicious. It  pairs the deep, natural sweetness of beetroot with the bright, citrus flavours of orange. It’s a bold and visually striking cream.     Beetroot is at its best when roasted. The earthy sweet flavour is more intense. I usually add a splash of olive oil, a chilli roughly chopped and a roughly smashed clove of garlic and roast at about 200 degrees C until soft and cooked through. And I never cut the stems off at the bulb. I leave about 2 cm of the stems attached to the bulb to avoid as much bleeding as possible. To make this ice cream I roasted the beetroot without the garlic and chili. Once it was cool I removed the skins and stems, pulsed it in the food processor until smooth and then passed through a sieve to make sure there were no lumps. I hope you enjoy this recipe for Roasted Beetroot and Orange Ice Cream and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed. My pottery shop, Sul Clay, is live and ready for you to explore. What started as a weekend pottery hobby, born from my search for beautiful props for my photography work, has grown into a second career. When I’m not behind the camera, I’m in the pottery studio making. I’d love for you to browse my latest collection, featuring striking vessels, elegant candle holders, playful floral-inspired petal plates, and dinner sets inspired by the local landscape. Shipping is available within the UAE, and international shipping can be arranged. Enter your email address below to join 1000 other subscribers and receive new recipes as they are published :

Roasted Beetroot and Orange Ice Cream

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Ingredients

  

• 250 ml whipping Cream
• 250 ml double cream
• 100 ml milk
• 4 large egg yolks
• 115 g castor sugar
• 1 ts vanilla extract
• 300 g roasted and pureed beetroot mixed with the 100ml milk
• zest of 1 orange
• pinch of salt

Instructions

 

• Pour the whipping and double cream into a saucepan, add the vanilla. Slowly bring to just below boiling point (small bubbles will form around the edges of the saucepan).
• Put the yolks and sugar in a bowl and whisk until pale. Add one ladle of the cream mixture to the eggs while whisking. Add another 2 ladles, whisking well after each addition. Add the egg mixture to the cream, add the beetroot and cook over a low heat for another 15 minutes while stirring. Make sure that the mixture does not come to the boil. When the mixture coats the back of the spoon it is ready. Add a pinch of salt and the orange zest. Cool the mixture for at least 6 hours and churn the ice cream as per the instructions of your ice cream maker.