Homemade beetroot and chocolate ice cream

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I borrowed an ice cream machine from a friend it makes making ice cream so much easier! I’ve also made pear ice cream by hand (ie every half an hour for a lot of hours mixing the ice cream by hand till it is frozen) which was so yummy but very time consuming. This recipe is a combination of a recipe from River Cottage veg everyday (AMAZING book!!) and the good old Edmonds cookery book.

Basic ice cream recipe

4 free range eggs separated

1/4 cup caster sugar

1/4 cup caster sugar

1 tsp vanilla essence

300ml cream

I added but you could add whatever flavouring you like

300g beetroot

100g dark chocolate

 

Beat egg whites until they form stiff peaks. Add 1/4 cup of sugar a tablespoon at a time beat until sugar dissolves before adding the next tablespoon of sugar.

In another bowl beat the egg yolks and add the rest of the sugar until thick and pale. Add vanilla.

Gentle fold the yolk mixture into the egg whites.

Beat the cream until thick.

Fold the cream and beetroot mixture into the egg mixture.

Pour mixture into an ice cream machine. Let the machine run until ice cream is frozen.

Eat and enjoy and put the leftovers into an ice cream container and freeze.

 

Beetroot flavouring

Preheat the oven to 200C. Peal and halve the beetroot. Put in an dish with a lid, add 1cm of water and roast until tender.

Put beetroot in a blender add chocolate and blend.

 

This was super yummy ice cream it makes about 1.5L of yummy gourmet ice cream at the cost of cheap store bought ice cream. Best of all I know what is in my ice cream!! I’m thinking feijoa or Baileys ice cream next. Very dangerous!

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