This Sweet Beet Ice Cream Might Become Your Go-To Sweet Treat

The following recipe for Sweet Beet Ice Cream is from “AEBLESKIVER: A New Take on Traditional Danish Pancakes” by Pim Pauline Overgaard. It’s available for purchase on Amazon.

Ice cream is a year-round treat. Some go for classic flavors like chocolate, vanilla, or strawberry while others like to jazz up their ice creams, opting for cookie dough, brownie bites, and even beets. In Pim Pauline Overgaard’s cookbook, AEBLESKIVER: A New Take on Traditional Danish Pancakes, Overgaard details recipes aside from Danish pancakes. This Sweet Beet Ice Cream recipe is a perfect sweet treat topped with macadamia nuts or can be perfectly paired with a chocolate-ly dessert.

Sweet Beet Ice Cream

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time:6 hours 25 minutesServings:5 1/2 cups servings

Ingredients

• 1 large beet, peeled
• 2 cups (480 ml) heavy cream
• 6 egg yolks
• 1 cup (240 ml) whole milk
• 3/4 cup (150 g) sugar
• Pinch of salt
• 6 ounces (170 g) white chocolate
• 1 tbsp rum or vodka
• Zest of 1 orange
• Zest of 1 lemon
• 1/4 cup (60 ml) fresh lemon juice

Instructions

1. Shred the beet using the fine side of a box grater and add to a large bowl. Add the heavy cream, mix to combine, cover, and refrigerate for 1 to 2 hours. Strain and squeeze out as much of the liquid as possible. Discard the beet. In the bowl of a stand mixer, whisk the cream to stiff peaks. Refrigerate until ready to use.
2. In a stainless steel bowl, whisk the egg yolks until light and airy. Set a saucepan of water over low heat and bring to a simmer.
3. In a separate saucepan over low heat, combine the milk, sugar, and salt, bring to a simmer, and stir for a few minutes until the sugar dissolves. Remove the pot from the heat.
4. While whisking constantly, slowly pour the hot liquid into the yolks and then place the bowl over the simmering water. Continue to whisk until the mixture thickens enough to coat the back of a spoon, 10 to 15 minutes.
5. Remove the bowl from the heat. Stir in the white chocolate, rum, orange zest, lemon zest, and lemon juice and keep stirring until the chocolate has melted.
6. Cover and refrigerate until cool.
7. Gently fold one-third of the custard into the whipped cream. Repeat until all the custard is mixed with the whipped cream. Pour the mixture into a 9-by-5-inch (23-by-13-cm) loaf pan, cover, and freeze for at least 4 hours or overnight.

Keywords:Dessert, Sweet, Sweet Tooth

• Dessert
• Sweet
• Sweet Tooth