On TV Tonight

  • 20:00 - Hairy Bikers' Bakeation - Eastern Europe
  • 21:00 - Nigel Slater's Simple Cooking - Hot and Cold
  • 21:30 - Heston Blumenthal: In Search Of Perfection - Risotto

This recipe is classed as easy

Rating 3.37 / 5 (54 votes)

Prep time:
30 min, plus freezing
Cook time:
45 min
Serves:
makes 1.5kg

Aaron Craze’s brightly coloured beetroot ice cream makes a deliciously different dessert.

Method

1. In a saucepan, boil the beetroot until tender, then drain. When the beetroot has cooled slightly, purée it in a blender or food processor. Measure out 220g of purée to use in the ice cream, then set aside to cool completely.

2. Place the milk and cream in a large saucepan and heat gently, adding the vanilla pod and seeds. Bring the mixture to scalding point, then remove from the heat and pass the mixture through a sieve.

3. Meanwhile, whisk the sugar and egg yolks together until the sugar has dissolved and the mixture is smooth. Steadily pour the hot flavoured cream onto the yolks, whisking continuously. Remove from the heat and leave to cool.

4. Stir the beetroot purée into the custard and churn in an ice cream maker following the manufacturer's instructions. Alternatively, pour the mixture into a large freezerproof container and freeze for an hour or until the sides begin to solidify. Stir to break up any ice crystals, then return to the freezer. Repeat the process once more, but this time leave the ice cream until almost firm, then turn into a bowl and beat quickly, or whizz in a food processor. Return to the freezer and leave until completely frozen.

5. Soften the ice cream in the fridge 30-45 minutes before serving. Serve scoops in waffle cones and drizzle with chocolate or strawberry and balsamic syrup.

Watch a video of Aaron making the beetroot ice cream on the beach.

Ingredients

  • 4 large beetroot, peeled
  • 450 ml milk
  • 900 ml double cream
  • 1 vanilla pod, split lengthways, seeds scraped
  • 200 g caster sugar
  • 12 egg yolks
  • chocolate or strawberry and balsamic syrup, to serve

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

I made half of the recipe because that is just good for my ice cream maker but used 4 egg yolks instead of 6 which seemed too much. As I said I added the full 220g of beetroot to halve of the recipe.

FranciscaW94790 FranciscaW94790  Posted 09 Jul 2013 1:31 PM
 

Wonderful ice cream but I made it using at least double the amount of beetroot. I would use slightly more sugar. The Stawberry Balsamic sauce which I found on the Internet really goes wonderfully well with this ice cream. I wish they had given the recipe here.....

FranciscaW94790 FranciscaW94790  Posted 09 Jul 2013 1:15 PM
 

I tried this last weekend - a real winner! The flavour's a bit of a shock at first, but then you get used to it. Loved the colour, too.

Charlotte - Good Food Charlotte - Good Food  Posted 29 Jun 2011 9:49 AM
 

beaA49597 beaA49597 Posted 30 May 2010 8:55 AM
 

beaA49597 beaA49597 Posted 30 May 2010 8:55 AM