Ask anyone and at first the color would confuse them. Strawberry or raspberry, that will be the general verdict. But when they hear its beetroot, eyes will be shot up to the hairlines. All you need is a bit of smartness and a good bit of sugar to make this recipe work perfect.
As you’re probably aware – beetroot and chocolate make for great partners – so why not use your cream chargers to make a rich chocolate mousse to go onto this one – to make it even richer, then save a bit of the beetroot juice to mix into the whipper before you use the cream chargers to whip then to a light foam.
1 cup chopped beetroot
1½ cup sugar
2 cups heavy cream
2 egg yolks
1 lemon juice
At first put the beet in a big saucepan and pour in ½ cup sugar on top. Add 1 cup water and the lemon juice and simmer till the beet is cooked and most of the water is gone, about 35-40 minutes. Remove, let cool down completely. Puree till very smooth.
Heat the cream with the remaining sugar over simmering flame till the sugar dissolves. Beat egg yolks till they are creamy and add 1-2 tablespoon of the hot cream in them, whisking all the while. Pour the eggs in the cream mixture, whisking thoroughly till the egg coats the back of your whisk. Remove from heat and add the beet puree. Let cool down completely. Strain thoroughly.
Now prepare the chocco-beetroot topping in the whipped cream dispenser and gas it wit a single 8gm cream charger then let is rest in the fridge.
Pour the mixture in an ice cream churner and churn according to the instructions till the ice cream is mostly set. Remove and put in a freezer box. Chill thoroughly, for about 3-5 hours or until the ice cream is set fully. You can add berries to this mixture, or add chopped fresh fruits as well as roasted nuts and/or chocolate chips to make this more interesting.
More Ideas for a beetroot ice cream recipe